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Full text of "Woman's Missionary Baptist Union (West Chowan Baptist Association) Cookbook"

CHOWAN COLLEGE LIBRARY 



3 9031 00108 4789 



Woman r s Missionary Union 

(West Chowan Baptist Association) 



COOKBOOK 



195 










1976 



In memory of Joe Mack Lon 

and 



Roy May Long 




Ijttate ICtbrarij 



CHOWAN COLLEGE 

MURFREESBORO. NORTH CAROLINA 






Woman f s Missionary Union 

(West Chowan Baptist Association 



COOKBOOK 



Whitaker Library 
Chowan College 
lurfreesboro^North Carolina 



1893 




1976 






Copyright 1976 
by Woman's Missionary Union (West Chowan Baptist Association) 



The Cookbook Committee wishes to acknowledge the whole-hearted 
cooperation of those in the "West Chowan Association's" (Woman's 
Missionary Union) who made this collection of recipes possible. 

We deeply appreciate assistance given by many women in completing 
the book for printing. 

Mrs. Ben Adams 

Mrs. Freddy Carroll 

Mrs. O.E. Early 

Mrs. Walter Jones 

Mrs. Jerome Tinkham 

Mrs. R. G. Whitley 



' 'America 's Bi-Centennial Year ' ' 

°f . 

The Woman 's Missionary Union of 
The West Chowan Baptist Association 

Women of the Association have received many blessings from a great 
heritage of dedicated Christian love and service from our predecessors. 

The Association 's first meeting was held at Sandy Run Church in 
1895. However, the first recorded minutes of the Women's Missionary 
Society begin with October 28, 1896, stating this was the second annual 
meeting. It was held at Brantley 's Grove Church with six Societies 
responding to roll call. 

Miss Grace Brown of Murfreesboro was President and Miss Margaret 
Little from Buckhorn was Vice President. Miss Little recorded the first 
minutes in absence of the Secretary, Miss Mollie Parker. There were 
thirty -six churches with organized societies in 1896. 

The early meetings were held in conjunction with the annual West 
Chowan Baptist Associational Meetings. The women gathered in a 
Sunday School classroom to prayerfully promote missions. 

The first recorded constitution dated 1910. Object: "To encourage 
and uphold each other in acquiring knowledge of the work in the Lord 's 
vineyard and helping to send the Gospel to the earth 's remotest bounds. 

The Association 's Women 's Missionary Society records show that the 
organization began in 1895 in the West Chowan Association. Although 
many churches were organized in mission work in 1888. Even in earlier 
years, mission groups met before the organization developed. 

Today, we have fifty-eight organized groups of Baptist Women. The 
terminology has changed from Women 's Missionary Societies to 
Women 's Missionary Union, which includes our youth organizations. 

May we continue to ' 'Let Christ 's Freedom Ring ' ' throughout the 
world, and serve to be ' 'Laborer 's Together with God. ' ' 



Digitized by the Internet Archive 
in 2013 



http://archive.org/details/womansmissionaryOOunse 



TABLE OF CONTENTS 



Information on Meats viii 

To Measure Up ix 

Metrics In The Kitchen x 

Cooking Temperatures for Foods x 



Old Fashioned Recipes 1 

Appetizers 13 

Bread 19 

Cakes 34 

Candy 85 

Cheese and Egg Dishes 90 

Cookies 93 

Desserts 109 

Meats 124 

Pies 153 

Punch 178 

Salads 180 

Sauces 203 

Sea Food 206 

Snacks 214 

Soups and Stews 216 

Vegetables and Vegetable Casseroles 220 

Conservation 240 

Acteens 252 

Girls In Action 262 



VII 



MEATS 

The "main dish," the given title of meats on the dinner table, usually cost 
more than the other foods that grace the plate. In fact, the latest national 
food consumption survey by the USDA shows that more than one-third of 
the money U.S. families spend for food goes for meats. The range in costs 
of different types and cuts of meats is great, so careful selection can result 
in worthwhile savings. 

In order to take advantage of the best buys at the meat counter, you need 
to be aware of the many cuts of meat available and how to use them in 
family meals. The economy of the particular cut of meat depends on the 
amount of cooked lean meat it provides as well as its price per pound. 

Quite often the cut with a low price per pound is not the best buy in food 
value or in servings of meat provided. The amount of cooked lean meat, or 
the number of servings, for the price is what matters. A relatively high-price 
meat, for example, with little or no waste may be more economical than a 
low priced cut with a great deal of bone, gristle, or fat. 

Different types and cuts of meat provide similar food value for equal-size 
servings of the cooked lean meat. Cooked lean meat from pot roast 
generally is as nutritious as that from steak; turkey as nutritious as veal; fish 
as nutritious as lean lamb. Servings of liver and other varieties of meat give 
a bonus of food value. 

I. Basic Retail Cuts for all animals 
blade cuts (shoulder) 

rib cuts 

loin cuts - back bone 

sirloin cuts - hipbone 

arm cuts - arm bone 

breast cuts 

leg cuts 

II. Quality of Meat 

The color and texture of the meat are key factors in determining quality. 
The best quality is associated with youth for tenderness, with lean meat 
that is well marbled (intermingling of fat with lean), and with color 
typical of the meat being judged. 

In beef, the lean should be bright red, firm and velvety to the touch. It 
has a thick white or creamy white, firm fat covering, and the meat is 
well marbled with little veins of fat. Quality pork has firm and tender 
lean meat with a pinkish cast and some marbling. The outside fat 
should be firm and snowy white. The lean of good lamb should be 
pinkish to deep red in color, firm and ine-textured, with an even 
covering of clear, white brittle fat and a great deal of marbling. Veal has 
a grayish-pink flesh and very little exterior fat, that is firm and creamy 
white with no marbling. 



VIII 



III. Grade of meats 

All meat must be graded if it is to be shipped from state to state. Each 
graded carcass is stamped with a purple stamp with the legend "U.S. 
Ins'd&P'S'D." 
Grades include: 

A. Prime (beef, veal and lamb) Thick, velvety and well-marbled flesh 
with a waxy, smooth, white coating of fat. 

B. Choice (beef, veal and lamb) Well-marbled meat with a smaller 
amount of the white waxy covering of fat. This is the best retail buy 
since smaller amount of waste with less fat and more meat for the 
money with no loss in the quality of the meat. 

C. Good (beef, veal and lamb) This meat has a thinner fat covering 
which is softer and more oily, slightly amount of marbling. Good grade 
is a good buy for the budget-minded consumer. 

D. Standard (beef and veal) Meat is covered with a very thin covering 
of fat, with a smaller amount of meat which has little or no marbling. 
The meat is tough and has a poor flavor when cooked. 



TO MEASURE UP 



3 teaspoons 


= 


1 tablespoon 


4 tablespoons 


— 


% cup 


8 tablespoons 


- 


1 /2 cup 


6 tablespoons 


— 


1 cup 


1 cup 


— 


8 ounces 


2 cups 


- 


1 pint 


4 cups 


— 


1 quart 


4 quarts 


— 


1 gallon 



HOW MUCH IS A CAN? 
(found on can label) 



No. 2 
No. 3 
No. 10 
No. 300 
No. 303 



= 2 V2 cups 

= 4 cups 

= 12 to 13 cups 

= 1 % cups 

= 2 cups 



2 tablespoons butter 
V2 cup butter 
12-14 egg yolks 
8-10 egg whites 

1 cup chopped nuts 
15 marshmallows 

2 % cups packed brown sugar 

3 Vz cups sifted conf. sugar 

11 crumbled graham crackers 
6V2 tablespoons cream cheese 

4 cups grated American Cheese 
1 lemon 

1 V2 tablespoons lemon juice or 
1 V2 tablespoons vinegar 
added to sweet milk 



1 oz. 

1 stick 

1 cup 

1 cup 

1 lb. 

% lb. 

1 lb. 

1 lb. 

1 cup 

3-oz. pkg. 

1 lb. 

3-4 tablespoons juice 



= 1 cup sour milk 



IX 



METRICS IN THE KITCHEN 



METRIC CONVERSION FACTORS 



Cups 


= 


Milliliters 


Spoons 




Milliliters 


2 


= 


500 


1 Tbsp. 


- 


15 


1 3 /4 


= 


450 


Y 2 Tbsp. 


- 


7.5 


1% 


= 


400 


1 tsp. 


- 


5 


V/2 


= 


350 


y 2 tsp. 


= 


2.5 


1 1 /4 


= 


300 


y 4 tsp. 


= 


1.2 


1 


= 


250 


Va tsp. 


= 


.6 


3 A 


= 


200 


1 fl.oz. 


= 


30 


y 2 


= 


150 








y 3 


= 


100 


Liters 






V:, 


= 


50 


1 pint 


= 


0.47 liters 








1 quart 


= 


0.95 liters 








1 gallon 


= 


3.8 liters 



COOKING TEMPERATURES FOR FOODS 
FAHRENHEIT AND CELSIUS SCALES 



COOKING OPERATION 


TEMPERATURE 






Fahrenheit 


Celsius 


Baking: Oven temperatures 






Very slow 


250-and275 


120 and 135 


Slow 


300 and 325 


150 and 165 


Moderate 


350 and 375 


175 and 190 


Hot 


400 and 425 


205 and 220 


Very Hot 


450 and 475 


230 and 245 


Roasting: Internal Temperatures, 


Beef: 




Rare 


140 


60 


Medium 


160 


70 


Well-done 


170 


80 


Deep-fat Frying: 






Chicken 


350 


175 


Doughnuts, fish 


350 to 375 


175 to 190 


Califlower, onions 


375 to 385 


190 to 195 


Potatoes 


385 to 395 


195 to 200 


Candymaking: 






Thread 


230 to 234 


110 to 112 


Softball 


234 to 240 


112 to 115 


Firm ball 


244 to 248 


118 to 120 


Hardball 


250 to 266 


121 to 130 


Soft crack 


270 to 290 


132 to 143 


Hard crack 


300 to 310 


149 to 154 




CHOCOLATE FUDGE CAKE 

Mrs. H.S. Banks 
AhoskieB.Y.W. 

Found in grandmother cook book published by theWMUof the Christian 
Church, Suffolk, Va. 1800's. Miss Thompsie Holland's recipe grandmother's 
cousin. 

Four eggs, one cup of melted butter, two cups of sugar, one cup of flour, 
and 214 squares of melted unsweetened baking chocolate. Beat eggs 
lightly, add sugar, then pour in butter. Add flour and put in chocolate last. 
Flavor with vanilla and bake in shallow pan. When cold cut in squares and 
roll in powdered sugar. 



OLD-FASHIONED POUND CAKE 

Eunice Darden 
Buckhorn B.W. 

1 lb. butter - 2 cups 1 lb. egg - 9 large ones 

1 lb sugar - 2 cups 1 tsp. lemon extract 

1 lb. of flour (all-purpose) -4 cups 1 tsp. baking powder 

Vi tsp. salt 

Separate eggs. Beat egg yolks, then add sugar and beat until lemon 
color. In another bowl, cream butter, then add sifted flour with salt and 
baking powder and cream well. Add the egg and sugar mixture to this, and 
beat well. Add the lemon flavoring and egg white; mix well. Pour into 
greased tube pan and bake 1 Vz hours in slow oven. Measure or weigh 
ingredients for one cake - either way is very satisfactory. 



SPOON BREAD 



Beverly Carroll 
Conway B.W. 



2 cups milk 

3 T. butter 



% cup corn meal 
1 teaspoon salt 
3 eggs, separated 



Heat milk, add corn meal and cook, stirring, until smooth and thick. 
Remove from heat; add butter and salt; allow to cool slightly. Blend in egg 
yolks; beat egg whites until stiff, fold in. Pour into greased 9-inch baking 
dish; bake in a 350 degree oven for 35 minutes, or until firm and light 
browned. Serves 6. 



EGG BREAD 



Lala Barrett 

Buckhorn B.W. 

Deceased 

Submitted by 

Mildred Whitley 



2 eggs 

2 c. corn meal (plain) 
% c. self-rising flour 



1 tsp. salt 

3 Vz c. hot water 

10 T. shortening 

1 tsp. baking powder 



Preheat oven to 400 degrees. Put 2 T. shortening in deep dish or pan and 
heat. Beat eggs. Add meal, sifted flour with baking powder, salt, water and 
remaining shortening. Mix well. Pour into hot greased dish or pan. Bake for 
35 minutes. Cut in squares to serve. 



NORTH CAROLINA CORN PONE 



1 cup water-ground meal 

1 T. lard 

1 teaspoon baking powder 



Beverly Carroll 
Conway B.W. 



Vt teaspoon salt 
V2 cup milk 

enough water to make soft batter 



Mix ingredients well; bake or fry in pones (small cakes) until light brown. 
Bake at 400 degrees for 15 minutes. 

(The first cornpone is said to have been baked in hot ashes on a shingle size 
piece of hardwood. For this reason, it is sometimes called "ashcakes." 
When it was baked on the metal part of a hoe, it was called a "hoecake.") 



SHORT'N BREAD 

Beverly Carroll 
Conway B.W. 

4 cups flour 1 cup light brown sugar 

2 cups butter 

Mix flour and sugar, add butter. Place on floured surface and pat to Vz 
inch thickness. Cut into desired shapes and bake in moderate over (325-250 
degrees) for 20 to 25 min. Yield: 3 dozen 2" x 2" squares. 



GRANDMAS TEA CAKES 



Mrs. D.G. Waters 
Creech Memorial B.W. 



1 cup shortening 3 eggs 

1 teaspoon vanilla 2 cups sugar 

% teaspoon soda Vt cup buttermilk 

2 teaspoons baking powder Enough flour to make stiff dough. 

Mix as any butter cake. Roll to % inch thickness. Cut with biscuit cutter. 
Make hole in center of each with thimble. Bake at 350 degrees. 



OLD FASHIONED COCONUT CAKE ICING 

Mrs. T.B. Spence 
Christian Harbor B.W. 

For a 3 layer cake 

3 cups sugar % cup small marshmallows 

3 T. white syrup 2 fresh grated coconuts 

Vt cup water Milk from coconuts 

4 egg whites 

Cook sugar, syrup and water until it spends a thread. Don't overcook! 
Beat egg whites until real stiff and smooth, add marshmallows. Add boiling 
syrup to egg whites and beat until mixed well. Use hot coconut milk to 
moist layers. Spread layer of icing on cake layers, add grated coconut on 
layer, then repeat this for stacking the three layer cake. 



SCRAPPLE 

Luray Askew 
Christian Harbor B.W. 

Head, jowl and liver of one hog. Cook until tender and pick off with fingers 
and put back in broth. Season to taste with sage, black pepper, salt and red 
pepper. Let come to boil and thicken with 1 qt. of meal and 2 qts. of flour. 
Stir until it leaves the side of the vessel in which it is cooked. Pour into pans 
to mold. Slice and pan fry. 

The above recipe comes from Captain Lloyd of Delaware (the home of 
scrapple) who settled in the Christian Harbor section of North Carolina in 
about the 1880's. 



OLD FASHIONED TEA CAKES 



Mabel Parke 
Conway B.W. 



3 eggs 
V2 c. shortening 



1 cup sugar 
Flavoring to suit taste 

2 cups flour, self-rising 



Place 2 cups of self rising flour in bread tray. Make a hole in center of 
flour. Then break eggs in hole of flour. Put in sugar, shortening and 
flavoring. Then start mixing with hand. Add more flour, if needed as you 
mix, and keep mixing until a soft dough. Pinch off small balls or roll out and 
cut with size glass you like. Place on baking sheet that has been slightly 
greased, and bake at 350 degrees until lightly browned. If balls are used 
mash out with bottom of glass that has been lightly floured. Nutmeg added 
to some of dough is good. 



MOLASSES PUFFS 



Virginia W. Hardison 
CashieB.W. 



This recipe came from Mrs. Eff ie Miller, who ran a tea room in Raleigh in the early 1900's' 



1 cup molasses 

2 cups flour 

4 tablespoon shortening 



1 egg 

1 teaspoon soda 
Vi cup clabber milk or buttermilk 
Cinnamon or spices for seasoning 



Mix all ingredients together and bake in cupcakes pan with paper liners at 
350 degrees. 



BROWN SUGAR WAFER 



Mrs. J.D. Bridgers 
Conway B.W. 



1 egg white beaten slightly 



1 cup brown sugar 
saltines 



Mix together and spread thin on saltines. Place in 350 degrees oven until 
light brown. Children love them! 



DEVIL FOOD CAKE 



Blanche Kerr 
Jackson B.W. 



(This recipe is about 60 years old) 

Sauce: 

1 cup coca, or 3 square Bakers 

chocolate % cup sugar 

1 cup milk or water 

Mix thoroughly and cook until it begins to thicken. Set aside to cool. 

1 cup butter 4 teaspoons baking powder 

2 cups sugar V2 teaspoon salt 

4 eggs vanilla flavoring 

4 cups flour V2 cup milk or water, sometimes less 

Cream butter and sugar. Add eggs one at the time, beating well. Slowly 
add cooled sauce to this and alternate with flour. Mix well and bake in tube 
pan or in layers in moderate oven, 350 degrees. Frost as desired. 

(OLD FASHION) 
NUT CAKE 

Loretta Tinkham 
Mt. Tabor B.Y.W. 

2 A cups of butter 1 tsp. cream tartar 

3 eggs 1 cup milk 

2 cups sugar 2 cups chopped pecans 

3 cups flour 1 tsp. vanilla 
V2 teaspoon soda pinch salt 

Cream butter, and sugar slowly, and then cream together. Add eggs well 
beaten 5 minutes. Sift dry ingredients together several times, and add 
alternately with the milk. Add vanilla and beat well. Lastly add chopped nuts 
well floured. This makes one extra large cake or two medium loaf cakes. 
Use the above Icing for this cake. 



ICING 



Loretta Tinkham 
Mt. Tabor B.W. 



8 oz. Pkg. cream cheese 1-2 teaspoon vanilla 

1 stick margarine 1 box confectioners sugar 

Cream butter, and sugar slowly, and then cream together. Add eggs well 
beaten 5 mins. Sift dry ingredients together several times, and add 
alternately with the milk. Add vanilla and beat well. Lastly add chopped nuts 
well floured. This makes one extra large cake or two medium loaf cakes. 
Use the above icing for this cake. 



FRUIT CAKE 



Ruby Overton 
CashieB.W. 



2 pkgs. figs (chopped) 

1 bottle cherries 

1 pkg. citron 

2 orange peel (candied) 
2 lemon peel (candied) 
2 apples (chopped) 
2 oranges (chopped) 
1 can crushed pineapple 

1 teaspoon of all kinds of spices. 

2 cups nuts (Pecans, English walnuts, 
Brazil Nuts) 

1 sm. pkg. dates (chopped) 

Take citron, orange and lemon peel, raisins, figs, dates. Put in bowl and 
add 1 cup flour. Mix well and let set over night. Next day mix all other 
ingredients and add floured fruits. Steam in oven for 2 hours and then dry 
out in oven 1 hrs. 



4 


eggs 


1 


cup sugar 


Vh. 


cup milk 


Vi 


lb. butter 


3 


cups flour 


2 


tablespoons cocoa 


1 


cup syrup 


1 


cup peach perserves 


1 


cup pear perserves 


J4 


lb. coconut 


y 2 


box raisins (Seedless) 



VINEGAR PIE 

(1-9 inch pie) 



Mrs. T.B. Forehand 
Colerain B.W. 



1 Vt c. boiling water 
9 T. cornstarch (make a paste) 
pinch salt 
piece of butter (size of an egg) 



1 % c. sugar 

2 egg yolks 

1 tsp nutmeg 

3 T vinegar 



Make a paste of water, sugar, and cornstarch. Add remaining ingredients 
and cook until thick. Pour in baked crust. Cover with meringue. 

(Living in West Virginia and not being able to have lemons on hand all the 
time as we do now, this pie was made substituting vinegar for the lemon 
and is almost as good as lemon. Some people like it even better. This recipe 
came from my mother, Lula G. Gibson.) 



BUTTERMILK PIE 



Rockie Lou Lassiter 
Conway B.W. 



4 eggs 

2 cups sugar 



2 tablespoons butter 

1 goblet buttermilk 

a little cornmeal 



Mix ingredients season with vanilla or lemon. Spread Damson preserves 
on top. Put on meringue and bake. 



JEFF DAVIS PIES 



Lucy P. Bullock 



6 egg beaten 
3 cups sugar 
3 cups milk 



2 tablespoons cornmeal 
% cup butter-room temperature 

salt to taste 

vanilla to taste 



Mix ingredients well. Pour into unbaked pie crust. Bake at 350 F. 



CITRON PIE 



Tena P. Darden, Deceased 

Submitted by: 

Eunice Darden 

Buckhorn B.W. 



9 eggs 

% c. butter 



1 % c. sugar 

1 orange - the juice 



Cream butter and sugar. Beat all the yolks with five whites light and add 
to creamed sugar, eggs and orange juice. Use remaining whites for 
meringue. To each egg white add 1 tablespoon cold water and 1 tablespoon 
sugar (4). 

My Daddy's people are Amish and of German-Dutch decent. Their cooking was good and I 
have many happy childhood memories of eating this unique type of cooking. The following 
recipe is one that has been handed down for many years. 



COTTAGE PIE 



Mrs. Walter S. Jones 
Conway B.W. 



Bottom Part: 



1 Vi cups sugar 
1 pint water 



Top Part: 



1 cup milk, sour 

2 cups sugar 

% cup lard (or any shortening) 



1 egg 
1 V2 cups syrup (white Karo or make your 
own syrup with sugar and water) 
1 teaspoon of vanilla 



1 egg 

2 cups flour 

1 teaspoon soda 



Mix ingredients to bottom part and divide between 4 unbaked pie shells. 
Mix top part and divide and pour into the other mixture in pie crust. Bake at 
350 degrees until a silver knife inserted into center comes out clean. 
Note. Maple flavoring is also good in bottom part instead of vanilla, or use 
maple syrup instead of white syrup. 



Did you ever wonder how the pioneers made pies when they had no ovens and only the 
fireplace to cook in? Well, here's one solution. 

OLD FASHIONED BOILED APPLE DUMPLING 

Thenia Cullipher 
Riverside B.W. 

Pastry (made as for biscuits) Sugar 

Apples, pared and sliced Nutmeg 

Cream (optional) 

Put water into an iron pot in the fireplace and have it heating while 
preparing dumpling. Also heat water in the teakettle to be sure you have 
plenty boiling to cover the dumpling. 

Get a cloth, about a yard square, depending on the size of dumpling you 
wish to make. Spread cloth on the table and flour generously. Put pastry in 
the middle of the cloth and roll out in a large round shape, turning several 
times. Do not roll too thin. Place apples in center of pastry and bring edges 
of pastry over apples, overlapping edges and pat firmly together. Be careful 
not to puncture pastry while covering apples. Tie lower right hand corner of 
cloth and top left hand corner in a firm knot on top of dumpling. Now tie 
other corners in same manner. Put dumpling into boiling water. Add some 
boiling water from teakettle, if needed to finish covering. Make sure it has 
plenty of water during the entire cooking period to keep the cloth from 
sticking to the pot. 

The cooking time varies from about 30 minutes to an hour, according to 
the size of the dumpling and the variety of apples used. Lift dumpling out of 
pot with a very sturdy fork or other instrument by placing the fork under the 
knots. Untie knots and dump dumpling into servng container. Add sugar 
and nutmeg to taste while hot. Add other spices if desired. Plain cream may 
be added as it is served. Best when served warm. 

This may be cooked on the stove. Put a trivet or something (I have used a 
plate) in the pot first to keep the dumpling from sticking to the pot, for most 
of our pots today are not so thick as the iron pot. 



LEMON FILLING 

Mrs. H. McD. Spiers (Deceased) 

Submitted By: 

" Mrs. Linwood Whitley 

Buckhorn B.W. 

Juice of two lemons 1 V2 c. boiling water 

1 V2 c. sugar 2 tsp. grated lemon rind 

4 egg yolks 3 T. butter 

V2 c. flour pinch of salt 

Put water in double boiler and let come to a boil. Beat egg yolks lightly, 
add sugar, flour, lemon juice and rind. Pour boiling water over mixture. 
Return to double boiler and cook until thick. Add butter just before 
removing from double boiler. Cool. (Fool-proof) 



OLD FASHIONED PERSIMMON PUDDING 



Margaret Haste 
CashieB.W. 



Mix: 2 cups sugar 2 cups persimmon pulp 

2 eggs, beaten 

Grate: 1 cup sweet potato in 2 cups milk. 

Sift: 2 cups flour 2 teaspoon baking powder 

Vz teaspoon salt 

Add: dry ingredients and milk and potatoes alternately to egg mixture. 

Blend: % cup butter, melted 

Pour into two 9 inch pans. Bake at 350 for 30 to 40 minutes. 



OLD TIME CHOCOLATE PUDDING 



Evelyn B. Hoggard 
Holly Springs 



2 cups milk 2 egg yolks 

3 A cup sugar 2 Tbsp. margarine 

% cup flour 2 tsp. vanilla 

Vt tsp. salt 1 V2 block chocolate 

2 eggs whites and 1 Tbsp. sugar 

Melt margarine. Beat egg yolks. Combine all ingredients (except egg 
whites and 1 Tbsp. sugar). Cook over med. heat until pudding thickens. 
Pour into oven proof dish. 

Beat egg whites and sugar until it forms a stiff peak. Spoon over pudding, 
cook in 300 degree oven until brown. Serves 6. 



CUSTARD PIE OR MILK CUSTARD 



Mrs. Roy Martin 
Conway B.W. 



pie shell % teaspoon salt 

3 eggs slightly beaten 2Vi cups bottled milk 

3 /a cups granulated sugar 1 teaspoon vanilla or nutmeg 

Combine the eggs, sugar and salt. Add the milk and vanilla or nutmeg. 
Pour into the raw pastry shell. Bake at 450 degrees in a preheated over 30- 
40 minutes or until a silver knife inserted in the center comes out clean. 



10 



BOILED CUSTARD 



Mrs. Lala Barrett (deceased) 
Submitted By 

Mrs. Linwood Whitley 
Buckhorn B.W. 

2 c. milk 2 eggs 

V* c. sugar Vz tsp. vanilla 

pinch salt 

Heat milk in a double boiler. Beat eggs, add sugar and salt. Stir and add 
slowly the hot milk to the egg mixture. Return to the double boiler, cook 
until mixture coats a spoon, stirring all the time. Remove from hot water at 
once. Cool and add vanilla. 

Serve as a dessert by itself, or as a sauce over fruit, gelatin or puddings. 



BAKED CUSTARD 



Mrs. Linwood Whitley 
Buckhorn B.W. 



Follow steps 1, 2 and 3 in boiled custard above. Add the vanilla. Pour into 
a buttered baking dish or individual custard cups. Set in a pan of hot water 
and bake in 350 degrees oven, until set (when the point of a knife comes out 
clean) about 25 to 35 minutes. Serve hot or cold. 



CHRISTMAS SALAD OR STEWED SUGAR SALAD 

Mrs. J.D. Bridgers 
Conway B.W. 

Boil together until it spins a thread: 

2 cups sugar 1 cup vinegar 

Pour over: 

2 envelopes Knox Gelatin dissolved in V2 cup pineapple juice 

Cool a little and add: 

1 can pineapple (crushed) drained 6 small chopped cucumber pickles 

1 cup chopped nuts 

Add food coloring to desired color. Let set until partly jelled and pour in 
molds (individual or dish). Place in refrigerator until ready to unmold and 
serve. 

I like to color it green and serve on lettuce and garnish with little cheese pumpkins made as 
follows: 

Grate cheese and make into balls about 1 inch size. With tines of fork 
make indentions to look like pumpkins. Stick whole cloves spice in one end. 

Or 
Cherry Flowers: 

Cut three Maraschino Cherries nearly to bottom and spread sections to 

resemble flowers. 



MAMA'S FIELD PEA STRETCHER 



11 



Lillie Mae Watson 
Conway B.W. 



1 qt. field peas 1 x h pt. water 

% to % lb. ground or stew beef cut into 1 med. Irish potato 

real small pieces 1 small onion diced 

1 c. tomatoes 1 / 2 to 1 c. corn (opt.) 

\ y h tsp. sugar Salt and pepper to taste 

If you are using canned peas, cook the raw ingredients for about 10 min. 
before adding peas. If you are using stew beef cut in real small pieces and 
cook until tender before adding other ingredients. This is not a soup. Try it. 
You'll like it. Serves 8 to 10 people or more. 

Note: My mother came from a large family and after she was married she 
lived with my father's mother and and father. They used to have a lot of 
company to just drop in at meal time. They knew my mother would always 
come up with something to eat and she always did. This was her way of 
stretching the meal. My mother's name was Mrs. Beulah Martin Futreil. 



PORK CHOPS WITH SPANISH RICE 



Mrs. J.D. Bridgers 
Conway B.W. 



6 or 8 pork chops (seasoned with 2 to 3 cups cooked rice 

salt and pepper) % cup catsup 

6 or 8 slices of onion about '/a inch V2 cup water, add more if needed to 

thick keep moist 

Brown chops in small amount of oil. Remove from pan and pour off 
grease. Return to pan and place a slice of onion on each spoon rice over this 
and add % cup catsup and V2 cup water or enough catsup to suit your 
family. Cover and cook slowly until chops are tender, about 5 minutes. 



CHICKEN DRESSED AS TERRAPINS 



Retha Askew Mizelle 
Colerain B.W. 



Boil a fine, large, tender chicken. When done, and while yet warm, cut it 
from the bones into small pieces, as for chicken salad. Put it into a stew-pan 
with one gill of boiling water. Then stir together, until perfectly smooth, 
one-fourth pound butter, one teaspoon flour and the yolk of one egg. Add 
to the chicken half at a time, stirring all well together. Season with salt and 
pepper. After letting it simmer about ten minutes, add one spoon of vinegar 
and send to table hot. 

(From Aunt Sophronia's Scrap-Book, The Complete Home, 1881 ) 



12 

GREEN CORN FRITTERS 

This is a "recipe" of our beloved Lottie Moon, missionary to China. 



Mrs. Walter S. Jones 
Conway B.W. 



Six ears of boiled corn grated, three eggs; beat the yolks; mix with the 
corn; season with pepper and salt; add two even tablespoons of sifted flour; 
beat the whites to a stiff froth, and add also. Fry as fritters, in hot lard. Serve 
upon a napkin laid upon a flat dish. Another way: Grate four ears of corn; 
beat five eggs separately; stir the yolks with the corn; two teacups of flour, 
sour milk sufficient to make a batter thick as rice batter cakes, half a 
teaspoonful of soda; add the whites last, beaten to a stiff froth. Fry as 
fritters, or bake as griddle cakes. 



LEMONADE 



Retha Askew Mizelle 
Colerain B.W. 



This is a very important drink during our hot summers. If freely used in 
the spring there would be far less of biliousness and fevers of which to 
complain. It is more wholesome when only moderately sweet. Roll the 
lemons, divide in halves, and squeeze them into your lemonade pitcher. 
Then slice the halves into the pitcher, strewing them as you drop them in 
with granulated sugar. Let the lemons and sugar lie for an hour, this 
extracts the flavor of the rinds. A bit of ice laid on top of lemons and sugar 
improves them. After an hour or so add what water you want for lemonade, 
stir well for five minutes, and then it is ready for drinking, all the oil and acid 
of the fruit being set free. 

(This recipe from The Complete Home, Aunt Sophronia's Scrap-Book, 
1881) 



COCONUT CANDY 



Retha Askew Mizelle 
Colerain B.W. 



Grate the meat of a coconut, and having ready "two pounds of finely 
sifted sugar (white) and the beaten whites of two eggs, also the milk of the 
nuts, mix altogether and make into little cakes. In a short time the candy 
will be dry enough to eat. 




CTrfxjizt Izz ^d 



FRUIT BALLS 



Euzellia Tillery 
Olivia Bridgers 
Conway B.W. 



1 box cut up dates 
1 stick margarine 
1 cup chopped nuts 



1 cup brown sugar 

1 cup flaked coconut 

2 cups rice crispies 



Cook margarine, sugar and dates until smooth. Remove from stove and 
add coconut, nuts, and Rice Crispies. Roll into balls and roll in V2X sugar or 
granulated sugar. Put in refrigerator overnight. 



SWEET POTATO BALLS 



Naomi Hughes 
Creech Memorial B.W. 



2 V2 cups cooked mashed sweet 
potatoes 
% cup small marshmallows 
2 tablespoons melted butter 



'A teaspoon salt 

V2 cup chopped nuts 

Vn cup honey 



Mix the sweet potatoes, salt, marshmallows and nuts. Roll into small 
balls. Combine the butter and honey. Roll potato balls in this mixture. Place 
in baking dish and bake 20 minutes in 350 degree oven. 



PORKY SPHERES (SAUSAGE BALLS) 



Janie Croom 
Creech Memorial BW 



1 pound sausage 



10 oz. cheddar cheese 
3 cups bisquick 



Place sausage and cheese at room temperature. Mix all ingredients and 
roll into balls. Bake at 300 degrees for 20 minutes. Serve hot. 



SAUSAGE BALLS 



Lois Byrum 
Colerain B.W. 



1 lb. ground sausage 



12 oz. sharp grated cheese 
3 cups Bisquick 



Mix ingredients together. Roll into small balls. Put in preheated 350 
degrees F. oven for about 20 minutes. 



13 



14 



CHEESE STRAWS 



Mrs. Hubert Beach 
Menola BW 



1 cup sifted all purpose flour V2 c. plain flour 

V2 cup butter or margarine 1 cup shredded cheddar cheese 

3 tbsp. cold water 

Sift flour and baking powder into a bowl. Cut in butter and cheese. Add 
water and mix well. Fill cookie press. Form straws on ungreased cookie 
sheets, using star plate (no 2). Cut into desired lengths. Bake at 375 degrees 
for 8 to 10 minutes. Remove at once to cooling racks. 



CHEESE STRAWS 



Janie Hoggard 
Connaritsa B.W. 



1 lb. sharp cheddar cheese 4 c. plain flour 

V2 t. salt 1 lb. corn oil margarine 

V2 t. red pepper 

Grate cheese and mix with margarine. Add other ingredients. Make 
straws by using cookie press and bake at 350 until golden brown. 



Olivia Bridgers 

Mabel Parke 

Conway B.W. 

1 cup finely shredded cheddar cheese % cup butter, softened 

% teaspoon paprika % cup all purpose flour 

36-40 tiny pimento stuffed olives, 
drained. 

Mix first three ingredients. Add flour. Mix until smooth and well blended. 
Cover and let stand 15 mins. at room temp. Measure level teaspoon and 1 V2 
in. diameter. Put olive in center and cover, roll to smooth edges. Put on 
ungreased cookie sheet. Chill 10 min. Bake at 375 degrees for 20-25 min. 
Freeze before baking. Bake unthawed. 



CHEESE BALL 



Nell Hobbs Beale 
Jackson B.W. 



2 8 oz. packages cream cheese % cup green pepper chopped very fine 

1 8 oz. can crushed pineapple (well 2 tablespoons onion juice 

drained) 1 tablespoon Seasoning Salt 
1 cup nuts chopped very fine 

Mix all ingredients and roll into a ball and place in refrigerator until slightly 
firm. Roll in finely ground nuts and serve with your favorite crackers. 



15 
CHEESE BALL 

Helen F. Howell 
Buckhorn 

1 block cheddar cheese (16 oz.) 1 block cream cheese (8 oz.) 

1 onion, small dash of seasoning salt 

2 dashes garlic salt 6 T. salad dressing (or more) 

Grate onion, cheese and cream cheese. Add salt, garlic and seasoning. 
Mix in salad dressing. Stir well, then knead and shape into ball. Let stand at 
least one hour or longer before serving. 

SAUSAGE AND CHEESE BALLS 

Mrs. J.D. Bridgers 
Conway B.W. 

1 pound sausage (ground) 10 ounces sharp cheese 

3 cupsbisquick 

Mix all together and make into balls about 1 inch. Bake 350 degrees oven 
about 25 to 30 minutes. 

SAVORY SAUSAGE-CHEESE BALLS 

Antoninette Hollomon 
Murfreesboro B.W. 

1 lb. hot bulk sausage 1 8 oz. pkg. milk chedder cheese, 

grated. 
3V2 cups biscuit mix 

Combine ingredients and mix well with hands until thoroughly blended. 
Roll into party size balls and bake at 350 degrees 15 to 18 minutes. Makes 
about 125 balls, depending upon size desired. 



CHEESE DELIGHTS 



Myrtle Davis 
Meherrin B.W. 



V2 cup butter % cup pecans or English Walnuts 

2 cups N.Y. state sharp cheese grated ground fine 

fine 1 cup plain flour 

1 tsp. salt % tsp. paprika 

Mix butter and grated Cheese thoroughly. Mix nuts with flour and salt, 
pour into Cheese-butter mixture. Blend and knead thoroughly. Divide and 
roll into two parts about silver dollar size in diameter. Wrap in clear plastic 
wrap and refrigerate over night or longer. Slice thin and bake in 325 degrees 
oven 8 to 10 min. Remove and sprinkle with paprika. 



16 



NUTTY CHEESE BALL 



Susan Thomas 
AhoskieB.Y.W. 



1 lb. mild cheese 
1 lb. cream cheese 



V2 cup chopped pecans 
1 t. garlic salt 



Let cream cheese get to room temperature. Grate mild cheese and add to 
cream cheese. Mix together. Add garlic salt and chopped nuts. (Save a few 
nuts to roll cheese ball in.) Shape into ball or log. Refrigerate. Before 
serving, let the ball get to room temperature. 



CHEESE WAFERS 



Lou Evans 
Conway B.W. 



V2 lb. cheese grated 
Vi t. salt 



Vi lb. butter 
1 V2 c. flour 



Cream together, add flour and salt. Make into rolls. Wrap in waxed paper, 
chill, slice thin. Bake in 350 degree oven until slightly browned. 



CHEESE BALL 



Mrs. Doyle Rawls 
Menola B.W. 



2 cups grated sharp cheese 

3 oz. cream cheese 
3 tbls. mayonaise 

2 tbls. onion (opt.) 



V2 cup finely chopped pecans 
V2 tp. worchestershire 
3-5 dashes celery salt 
dash garlic salt 



Mix well; roll in pecans; sprinkle with parsley and press. Chill. 

CHEESE BALL 



Marjorie Danile 
Seaboard B.W. 



2 8 oz. pkgs. cream cheese 
1-2 teasp. worchestershire sauce 
dash garlic salt 
dash sugar 



lb. sharp cheddar cheese 
dash onion salt 
dash table salt 
red pepper to taste 
chopped'nuts 



Grate cheddar cheese. Let all ingredients come to room temperature. Mix 
all together in mixer bowl and mix well with mixer beaters. Let stand 
overnight in bowl in the refrigerator. Next day roll into ball and roll in 
chopped nuts. 



17 



CHEESE BALL 



Dorethea E. Joyner 
Christian Harbor B.Y.W. 



2 cups grated sharp cheese 
1 3-oz. pkg. cream cheese 
Dash garlic salt 
3-5 dashes celery salt 



cup chopped olives 
T finely chopped onion 
t. worchestershire sauce 
T mayonnaise 
Chopped pecans or parsley 



Mix all ingredients, except pecans or parsley. Chill and make into ball and 
roll in chopped pecans or parsley. Serve with assorted crackers. 



RICE KRISPY CHEESE WAFER 



Meredith Lee 
Woodland B.W. 



2 cups grated sharp cheese 
2 sticks margarine 



2 cups all-purpose flour 
2 RiceKrispies 

red pepper (to taste) 



Mix cheese and margarine. Add flour. Mix well. Add cereal with hands. 
Shape into small balls. Flatten with fork. Bake on ungreased pan. 375 
degrees for 10 minutes. Vi of this recipe works well. 



HORSERADISH DRIED BEEF ROLLS 



Sandy Everett 
Ahoskie 



1 jar or pkg 3 oz. dried beef 
1 pkg. (3 oz.) cream cheese 

squeeze of lemon 
1 dash of fresh spring onion (optional) 



dash worchestershire sauce, salt, & 

pepper 

rounded teaspoon horseradish 



Beat the cream cheese with some of the liquid from the horseradish. Add 
a smidgeon of salt and pepper. Put all of the other ingredients in and mix 
well. You may have to add small amount of milk if necessary to spread. 
Open beef out and spread mixture on sliced beef (not too thickly). Then, roll 
beef up. You may want to add a dash of cayenne pepper, if you like your 
hors d'oeuvres spicy. Put in refrigerator to harden. Later cut in bite size rolls 
with sharp knife. Makes about 24 rolls. Can spear with toothpicks. These 
are delicious and keep well. 

SAUSAGE BALLS 

Mrs. Amos Archer 

Buckhom B.Y.W. 

Mary Losson 

Brantley's Grove B.W. 



1 lb. hot sausage 



4 C. Dry Biscuit Mix 
'/2 lb. Grated Sharp Cheese 



Work uncooked sausage into biscuit mix. Add grated cheese and mix 
well. Roll into balls. Bake on ungreased cookie sheet at 350 degrees for 15 
to 20 minutes. Makes approximately 100 balls. Freeze well. 



NUT BUTTER BALLS 



1 cup soft butter or margarine 

% to Vz cup granulate, powdered, or 

confectioners' sugar (amount 

depends on taste) 
V2 teasp. salt 



Evelyn Ricks 
Conway B.W. 



1 teasp. almond extract, or 2 teasp. 
vanilla extract 

2 cups sifted all-purpose flour 

1-2 cups finely chopped or ground 
walnuts, peacans, almonds, black 
walnuts, Brazil nuts or filberts. 



Mix butter with sugar until creamy. Add salt, extract, flour, nuts; mix well. 
Refreigerate until easy to handle. Start heating oven to 350 degrees F. 
Using fingers shape dough into 1" balls or 1" to 2" x V2" rolls, triangles, or 
creasents. Place on ungreased cookie sheet. (Or drop level tablespoonfuls 
onto cookie sheet.) Bake 10 to 12 min., or until light brown. While cookies 
are warm, roll in graulated or powdered sugar or fine cookie crumbs. These 
keep well. 



SCRAMBLE (PARTY MfX) 



Gloria Jean Thum 
Winton B.Y.W. 



16 oz. mixed salted nuts 

12 oz. pkg. Wheat Chex Cereal 

10 V2 oz. pkg. Cheerios 

6V2 oz. pkg. Rice Chex Cereal 

5 % oz. pkg. slim pretzel sticks 



1 6 V2 oz. pretzel bits 

2 c. salad oil 

2 T. Worchestershire Sauce 

1 T. Garlic salt 

1 T. seasoned salt. 



Mix all ingredients in very large roaster. Bake in very slow oven (250 
iegrees) for 2 hours, stirring and turning mixture with wooden spoon every 
15 minutes (be careful not to crush cereals). Makes about 8 quarts. 



Helen H. Stephenson 
Jackson B.W. 



1 teas, sugar 
1 3 A sticks margarine (room temp.) 
8 oz. cracker barrel cheese (grated) 



dash cayenne pepper 
2 cups Rice Krispies 
2 cups plain flour 



Mix margarine and grated cheese. Add flour and pepper. Work well. The 
dough will be stiff. Add rice krispies and mix well. Bake 30 minutes in 275 
degree oven. 




ISO, 



MAYONNAISE BISCUITS 



Mrs. H.K.Taylor 
Buckhorn B.W. 



1 C. self-rising flour V2 C. milk (any kind) 

2 T. mayonnaise (level) 

Make up regular mixture using above ingredients. Drop mixture (by 
pieces) on to greased pan. Cook at whatever temperature you usually bake 
your regular biscuits. 



SWEET POTATO BISCUITS 



Olivia McKinley 
Winton B.W. 



2 c. sifted flour V2 t. salt 

2 t. baking powder 2 T. Crisco 

V2 t. soda (scant) 1 c. mashed sweet potatoes 

2 T. sugar (I use % c.) 1 c. buttermilk (approx.) 

Sift dry ingredients. Cut in Crisco. Add sweet potatoes and sufficient 
buttermilk to make a soft dough. Knead gently on lightly floured board. Roll 
out and cut. Bake at 450 degrees until golden color. 



BISCUITS FOR TWO 



Mrs. Delia Randolph 



1 cup all-purpose flour V2 tsp. salt 

1 tsp. baking powder 1 tbsp. salad oil 

V2 cup milk 

Combine dry ingredients in a small bowl. Mix oil and milk; pour into dry 
ingredients and stir until almost smooth. Turn dough out on a lightly floured 
board or pastry cloth. Knead about 6 strokes. Roll dough to about V2 inch 
thickness, cut with biscuit cutter and place on a lightly greased baking 
sheet. Bake at 425 deg. about 15 min. or until golden brown. Yield 6 
biscuits. 



19 



ANGEL BISCUITS 



\1 r s. Marian Bridgers 
Jackson BAV. 



ups unsifted plain flour 
3b espoons sugar 
saspoons bak ng po\A de 
jasp oons sa I 



1 teascoon sooa 
cup Crisco 

2 packages c\ yeast 

4 tablespoons warm water 
2 cups butterm k 



Dissolve yeast in warm water and add to buttermilk. Sift together flour, 
sugar, baking powder, soda and salt. Cut in Crisco and buttermilk and yeast 
mixture, Mix well. Roll dough G inch thick and cut with biscuit cutter. Place 
thin pat of butter or margarine on ': biscuit then fold. Place on greased pan 
and let rise 3 to 4 hours. Bake at 475 degrees for 10 to 15 minutes. 



CHEESE BISCUITS 



Miss Marritta Hoggard 
Cashie B.W. 



t sharp :"ee;e 

c butter Qr margarine 

c_cs f c„ r p ain 



tsp. sa t 
: tsp. sugar 
1 tso. c r \ mustard 
' - tso. ca\ enne pepper 



Grate cheese. Have cheese and butter at room temperature. Mix well. 
Roll out betw een wax paper. Cut small biscuit, Top with half pecan. Bake at 
350 aeo r ees for 20 minutes, 



CHEESE BISCUITS 



Dorothy Holioman 
Harrellsville B.W. 



2 sticks 



■-za- 
nflot 



10 ozs- s~a r c r~eese grated 
2 cups rice krispies 

dash of cayenne pepper 



Mix butter and flour. Add cheese. Mix well. Add 2 cups rice krispies, dash 
of caxenne pepper. Shape into balls the size of hickory nuts - flatten out. 
Bake at 325 degrees for 18 - 25 minutes. 



DINNER ROLLS 



Marion Bridgers 
Jackson B.W. 



package z- ■ . ea;: 
' '- :_C5 ukewarm ,\ : 



1 egg 

2 ' .- teasocc^s sa t 

"2 cup shortening or margarine 

3': :_cs all purpose flour 



Dissolve yeast in % cup of lukewarm water. Add shortening, salt sugar, 
and egg mixed. Then add to flour. Add remaining water and knead well, 
G r ease dough and put in a greased bowl, and let rise until double in size, 
°^^2- c;.', -. knead ana make rolls. Let rise until light. Bake at 375-400 
decrees until brow n. 



EASY DINNER ROLLS 



2' 



Buckhorn B A 



1 teaspoon of salt 

- - : .vate' 

6 T. crisco or margarine 

1 pkg. yeast 



3% :. 



-z z a n Tlour 



Heat % c. water; stir in crisco until melted. Cool to lukewarm. In bowl, 
dissolve yeast in : -a c. warm water; add egg, salt, sugar and '2 c. cold water. 
Add lukewarm crisco mixture; stir in flour to make a moist dough. Cover 
tightly; refrigerate dough at least over night. Dough may be kept in 
refrigerator for several days. To use, cut off amount needed and shape as 
desired. Place in greased pan. Cover; let rise in warm place, free from draft, 
until double in bulk, about one to two hours. Bake in 450 degree oven 10 to 
14 minutes. 



SELF-RISING FLOUR ROLLS 



. -; _ z-- ,.::: 



1 cup warm water 
1 cake yeast dissolved 
1 egg 



- cup liquid shortenir 
3 '2 cups serf-rising 



Let rise 1 hour, make into rolls, dip in butter. Let rise for 2 hours. 



ICEBOX ROLLS 



'.'5'. _"~e- 



2 yeast cakes 
1*2 cups warm water 
% cup sugar 



''2 cup shortening (liquid) 
2 eggs, beaten 
6 cups plain flour odd 2 cups 

time) 
2 teaspoons sa t 



Mix ingredients as listed in large mixing bowl. Let rise until double in size. 
Knead and make out with biscuit cutter and let rise 2 hours or until double in 



size. 



22 



ROLLS 



Marie B. Clinton 
Winton B.W. 



IVi c. flour (sifted) V2 c. sugar 

1 T. salt 21/2 c. lukewarm water 
V2 c. crisco 2 pkgs. dry yeast 

Blend together flour, salt, and Crisco. Next mix sugar, water and yeast. 
Let stand about 5 minutes. Then pour your liquid's into flour and knead for 
about 5 minutes. Cover bowl and let rise until double in size. Then mash 
dough down and make out your rolls and place in pan and cover and let rise 
again about 3 hours. Cook on 400 degrees for 20 minutes. 

NOTE: If you would like to prepare these rolls ahead of time for a special 
meal, just follow directions. After you make out your rolls and put in pan, 
you can put foil over then and freeze them before they rise, then when you 
are ready for them just take then out and set in a warm place to rise about 4 
hours. If you need your pans before this you can always take rolls after they 
have been frozen over night and put in bags and use when needed. 

CHEESE AND BREAD SOUFFLE 

Mrs. Arthur Greene 
AhoskieB.W. 

3 eggs - dash of salt and red pepper 2 tsp. mustard (dry mustard) 

2 cups milk 

Beat the above together. Remove crust from 8 pieces of bread. Grate % 
cup of strong cheese. Butter bread and place on oblong casserole, a layer of 
bread and a layer of grated cheese and repeat. Pour the above mixture over 
bread and cheese. Let it all stand overnight in the refrigerator. Bake about 
30 or 35 minutes at 350 degrees. It puffs up just as a souffle. 



REFRIGERATOR ROLLS 



Mrs. Leslie Spruill 
Buckhorn B.W. 



V2 cup Crisco 1 1 /2 cups warm water 

V2 cup sugar bVi cups plain flour 

2 eggs mixed with 1 Vz tsp. salt 

1 cake or pkg. yeast 

Cream together Crisco and sugar. Add eggs and mix well. Dissolve yeast 
in warm water and stir in alternately with flour, using just enough flour to 
hold mixture together. Knead on lightly floured board for a few minutes. 
Shape into a ball and let rise in a large greased bowl in a warm place until 
double in bulk. Place a damp towel over bowl after punching dough down, 
and put in refrigerator until it rises again. (About 2 to 3 hrs.) Make out shape 
desired and place in greased pans. Let rise about 2 hrs. in warm place. Bake 
at 350 degrees. This dough may be kept in refrig. for several days. 



POTATOE ROLLS 



23 



Clarene Glover 
Galalia B.W. 



1 cup mashed potatoes M? teaspoon salt 

1 cup flour 2 well beaten eggs 

% cup shortening 1 cup scalded milk 

1 /2 cup sugar 1 yeast cake 

Mix potatoes, 1 cup flour, shortening, sugar and salt. Add eggs and milk, 
cooled to lukewarm. Dissolve yeast in Yz cup lukewarm water and add to 
first mixture. Cover and set in a warm place to rise 2 hours. Add six cups 
flour. Knead until smooth and elastic to the touch. Cover and set in a warm 
place to rise again 1 M> hours. Knead, roll out % inch thick. Cut with biscuit 
cutter, fold like Parker House rolls. Let rise 1 Vi hours. Bake 20 minutes 450 
degrees. 



QUAKER ROLLS 



Mrs. Henry Brown 
Menola B.W. 



% cup sugar 2 cups milk 

Vi cup shortening (2 sticks margarine) 1 cup (1 white potato cooked in small 

amt. of water and mashed) 
1 pkg. dry yeast in 1 cup water 

Mix above ingredients. Add enough plain flour to make a soft 
consistency. Let rise to double it's bulk. Add 1 tbsp. salt and flour to make 
dough consistency. Let rise to double its bulk. Make out in rolls and let rise. 
Bake in 350 degree oven. Can be stored in plastic bags in freezer for use at 
any time you want them. 



CORNBREAD 



Mrs. Verna Bracy 
Sandy Run B.W. 



4 cups meal 1 teaspoon black pepper 

6 slices white bread 1 teaspoon salt 

1 pint water 

Mix bread with water. Add meal, pepper and salt. Mix well. Add more 
water if needed for a good dropping consistency. Drop by teaspoons into 
hot deep fat. Brown. 



24 



PONE BREAD 



Mrs. Linwood Mitchell 
ColerainB.W 



2 tsp. salt % c. white sugar 

4 c. meal % c. flour 

% tsp. soda Vi c. shortening 

6 c. boiling water 1 pint molasses 

Scald the above with 6 cups boiling water. Add 1 pint of molasses. Stir 15 
minutes to get smooth. Pour into a hot greased round tube pan. Bake in 
oven at 325 F. for 1 % hours. Leave in oven 10 minutes after heat has been 
turned off. Take out of oven, cover with damp cloth and let stand in pan 1-2 
hours. This is a specialty from Hyde County. 



HOT SWEET BREAD 



Ethelyn Britt 
HarrellsvilleB.W. 



2 cups flour 1 tsp. vanilla 

1 cup sugar 1 cup warm milk 

4 tbsp. butter cinnamon 

Mix flour, sugar and melted butter in mixing bowl with hands until 
crumbly like meal. Take out Vi cup of mixture and save til later. Add milk to 
rest of mixture, stir lightly, not enough to dissolve all crumbs. Pour in 
greased pan. Add cinnamon to the 14 cup mixture and sprinkle on top of 
mixture. Cook at 375 degrees until lightly brown on top. Serve hot. 



SPANISH CORNBREAD 



Mrs. J.E. Phelps 
HortonsB.W. 



1 cup creamed corn 1 cup cornmeal 

2 eggs 1 tablespoon sugar (optional) 
V2 cup milk 1 teaspoon soda 

V2 cup salad oil 4 diced hot peppers (optional) 

dash of salt 1 cup grated cheddar cheese 

Mix all ingredients except peppers and cheese together and pour about 
half of mixture into 8 - inch baking pan (grease if desired, not necessary). 
Sprinkle hot peppers and grated cheese over top and then add rest of 
cornmeal batter. Bake at 350 degrees for 30 minutes or until brown. Serves 
6. 



DATE NUT LOAF 



25 



Jane E. Godwin 
Mt. Tabor B.W. 



1 cup butter 

2 cups sugar 
4 eggs 

3 cups all-purpose flour 

V* t. salt 

1 t. soda 



2 T. orange juice 
14 c. buttermilk 
1 c. chopped dates 
1 c. chopped nuts 
1 cup grated or flaked coconut 
Orange sauce 



Cream butter and sugar together until light and fluffy. Add eggs, one at a 
time, beating well after each addition. Combine flour and salt and set aside. 
Add soda and orange juice to buttermilk. Add dry ingredients to creamed 
mixture alterntely with buttermilk, beginning and ending with flour mixture. 
Stir in dates, nuts, and coconut. Spoon mixture into a greased 10 in. tube 
pan and bake at 350 degrees for 1 to 1 % hours, or until cake tests done. 
Remove from pan and drizzle with Orange Sauce while cake is still hot. 



ORANGE SAUCE 



2 T. grated orange rind 
2 cups powdered sugar 



1 cup orange juice 



Mix well together and spoon over Date Nut Loaf Cake while it is still hot. 



BANANA BREAD 



Josephine Perry 
Bethany B.W. 



1 % c. sugar 

2 eggs 

2 c. self-rising flour 

1 t. vanilla 



1 t. soda dissolved in 1T. warm water 
1 stick margarine 
3-4 bananas mashed 



Cream sugar, margerine. Add eggs beat well. Add Flour, bananas mix, 
add soda, water, and vanilla. Bake at 325 degrees for 1 hour or until done. 
Top with 1 cup sugar and Vi cup milk cooked together. Pour over bread. 
Put 1 /2 cup chopped nuts over the bread. 



EGG BREAD 



Hazel Felton 
WintomB.W. 



1 T. heaping Crisco melted in bowl in 

which to be cooked 
1 scant cup of meal 



V2 t. salt 



Scald meal just enough to moisten, pour melted crisco from bowl into 
meal and add 1 full cup cooked hominy grits or rice, 1 egg (well beaten), 1 
cup buttermilk, 1 heaping teaspoon baking powder, V2 teaspoon soda. Bake 
in oven at 350 degrees for 1 hour. 



26 



ZUCHINI BREAD 



Connie Floyd 
Mt. Tabor B.W. 



1 cup oil 1 tsp. soda 

3 eggs 1 tsp. baking powder 

2 cups sifted flour 3 tsp. cinnamon 
2 cups sugar 1 tsp. vanilla 

1 tsp. salt 2 cups peeled, grated squash 

Mix oil and eggs, add sugar, add sifted flour and other dry ingredients. 
Add squash and vanilla. Pour into 2 greased loaf pans. Bake at 325 for 1 
hour. Nuts or raisins may be added. 



CORN-CHEESE BREAD 



Mrs. W.D.White 
Colerain B.W. 



3 medium onions sliced 3 T butter or oleo 

1 pkg. corn muffin mix 1 c creamed canned corn 

V2 c sour cream V2 c process cheese (grated or 

chopped) 

Heat oven to 425 degrees. Saute onion in butter in 9 x 9 x 2 pan. Prepare 
mix according to directions using canned corn for milk. Pour in same pan 
used to saute onion. Put onions on top or mix. Sprinkle cheese on top. Bake 
about 40 minutes or until golden. Good dish for lunch or dinner. 



WHOLE WHEAT BREAD 

Mrs. Elvin Curie 
Buckhorn B.W. 

3 C. lukewarm water !4 c. honey 

2 pkg. of dry yeast 1 c. dry milk 

Mix these four ingredients together and add: 4 C. whole heat flour and 
beat 100 strokes or until thoroughly mixed. Cover with a damp towel and let 
rise. Then add: 

1 % T. salt y 4 C. oil 

Sprinkle and fold in 4c. whole wheat flour and mix by hand. Place in oiled 
bowl and let rise. Knead the dough with oiled hands and place in two oiled 
loaf pans and let rise. Bake in 350 degree oven about 40 minutes or until 
done. 



27 
DOUGHNUTS 

Lou Wilson 
Ahoskie B.Y.W. 

1 can biscuits (cut hole) % inch deep oil, medium high 

Cook until golden brown on both sides, about 2 minutes. Drain on a 
paper towel. 

Glaze: 

Vz cup confectioner sugar 2 tbsp. milk 

Stir sugar and milk together. Will cover 10 biscuits. 

SPOON CORN BREAD 

Maude White 
Harrellsville B.W. 



1 cup boiling water Vi tablespoon butter 

V2 cup yellow cornmeal 1 cup milk 

V2 teaspoon salt 2 eggs 

Slowly add the cornmeal to the boiling water, stiring constantly. Cook 
until thick. Remove from the fire and add the salt and butter. Then add milk 
and beaten egg yolks. Fold in beaten whites and place in a greased shallow 
baking dish, 6 Vi x 10 x 2 inches. Yields 6 servings. 



OLD FASHIONED SPOON BREAD 



Ruth F.White 
Colerain B.W. 



Mix together: 

3 eggs, stiffly beaten % c. shortening 

4 c buttermilk 
Add sifted: 

1 c corn meal 1 tsp sugar 

1 tsp salt 1 level tsp soda 

Mix together thoroughly; pour in greased baking dish. Bake 350 degrees 
for 45 minutes. 



ELLA'S SPOON BREAD 



Elizabeth Wade 
Colerain B.W. 



1 c boiling water V2 c white corn meal 
V2 c whole milk V2 tsp salt 

1 V2 tsp baking powder 1 T soft butter 

2 eggs 1 V2 T sugar 

Pour 1 c boiling water over meal. Beat in milk. Add salt, baking powder, 
butter and well beaten eggs and sugar. Pour into buttered casserole. Bake 
until just set in 400 degree oven 20 - 25 minutes. 



28 



BANANA BREAD 



Mrs. Ernest Johnson 
Ahoskie B.W. 



Va cup butter 

1 cup sugar 

2 eggs 

2 large bananas or 3 small 



1 cup nuts 

2 cup flour (plain) 
1 tsp. soda 

pinch salt 



Cream butter and sugar and beat in eggs one at a time. Then add flour, 
salt and soda, bananas and nuts. Cook about 350 degrees for 50 to 60 
minutes. 



BANANA NUT BREAD 



Sandy Holloman 
Colerain B.W. 



V2 c. self rising flour 
% c. granulated sugar 
Vi c. pecans 



1 c. bananas (approx. 

mashed) 
1 egg lightly beaten 
Vt c. melted shortening 



2 ripe ones 



Grease loaf pan. Sift flour, add sugar and nuts. Mix well. Combine 
bananas, egg and shortening. Stir into dry ingredients and mix until 
smooth. Pour batter into loaf pan and bake approximately 30 minutes at 400 
degrees 'til nice and brown. Cool and cut. Freezes very well. 



BANANA NUT BREAD 



Millie Britton 
Galatia B.W. 



Vi cup shortening 

3 eggs beaten 

3 bananas crushed 

1 teaspoon soda 



1 cup sugar 

1 tablespoon sour milk 

2 cups sifted flour 
Vs teaspoon salt 

% cup chopped nuts 



Cream shortening and sugar until fluffy. Add well beaten eggs, bananas 
and sour milk. Sift flour and soda and salt together. Add to banana mixture. 
Fold in nuts and bake in loaf pan 1 hour at 350. 



FLUFFY BATTER BREAD 



Mrs. Rockie Lou Lassiter 
Conway B.W. 



2 eggs 

1 cup sweet milk 

1 cup buttermilk 



2 Tbsp. melted butter 
Vi cup corn meal, sifted with 2 tsp. 

baking powder 
M? tsp. salt 
Y2 tsp. soda 



Beat eggs with sweet and butter milk. Melt butter in baking dish in which 
bread will be baked. Have oven hot before adding dry ingredients to liquids. 
Have greased dish hot before adding batter bread. Put at once into hot 
(450) oven. Bake until firm in center, 20 to 30 minutes. 



29 
GOLDEN ROD TOAST 

Virginia Parker 
Winton B.W. 

4 slices bread 2 hard cooked eggs 

2 c. white sauce 

Arrange toast on platter. Keep it hot. Remove shells from eggs. Press 
yolk through sifter. Add chopped whites to sauce. Pour over toast. Sprinkle 
yellow over it and serve. 

WHITE SAUCE 



1 T. butter few grains of pepper 

1 T. flour 1 c. milk 

'A t. salt 

Melt butter in top of double boiler. Add flour and cook until it bubbles. 
Add milk and cook until thick. 



PUMPKIN BREAD 



Evelyn Alexander 
Connaristsa Baptist B.W. 



3 V2 c. flour 2 t. baking powder 

2 t. cinnamon 1 t. nutmeg 

1 c. oil 4 eggs 

2 c. pumpkin 1 14 t. salt 

3 c. sugar % c. water 

Sift dry ingredients together. Mix pumpkin, water, oil, and eggs together. 
Pour into dry ingredients and mix well. Pour into 2 greased 9x5x3 loaf 
pans. Bake in 350 oven (preheated) one hour and 15 minutes or until 
toothpick inserted in middle of loaf comes out clean. Remove from oven 
and cool in pan. Good with coffee. 



PUMPKIN BREAD 



Naomi Hughes 
Creech Memorial B.W. 



% teaspoon salt 

1 teaspoon cloves 

1 teaspoon cinnamon 

1 teaspoon allspice 

% cup oil 

1 small can pumpkin 

Mix ingredients thoroughly. Bake in two loaf pans at 325 degrees for 1 
hour. 



2 


cups sugar 


2", 


cups flour 


2 


teaspoons baking soda 


1 


cup nuts 


1 


cup raisins 


1 


egg 



30 



PUMPKIN BREAD 



Gloria Jean Thum 

Winton B.W. 

Mrs. Billy T. Mobley 

Ahoskie B.W. 



3 


c. sugar 


1 


c. salad oil 


4 


eggs, beaten 


2 


c. pumpkin 


1 


t. baking powder 


2 


t. soda 


2 


t. salt 


3 \h 


c. all purpose flour 



t. ground cloves 
t. ground cinnamon 
t. ground nutmeg 
t. ground allspice 
c. water 

t. vanilla flavoring 
c. nuts, optional 
c. raisins, optional 



Combine, sugar, oil and beaten eggs. Add pumpkin and mix well. Sift 
together dry ingredients and add to pumpkin mixture. Add water, beat 
thoroughly. Add vanilla flavoring, nuts and/or raisins, if used. Mix well and 
pour into greased loaf pans (makes 3 loaves). Bake at 350 degrees for 1 
hour. 

LIGHT AND FLUFFY PANCAKES 

Mrs. Blannie Britton 
LaskerB.W. 
1 Vz cups self-rising flour 
1 Vi scant TBsp. sugar 

1 scant TBsp. baking powder 
dash salt 



1 egg 

1 cup milk 

2 TBsp. cooking oil 



Mix all ingredients and cook. (Will keep in refrigerator if sealed tightly for 
5 or more days) 



PANCAKES 



Elizabeth B. Parker 
Winton, B.W. 



2 eggs well beaten 

2 Vi t. baking powder 

2 cups flour (plain) 



2 T. sugar 
salt 
1 Vi c. milk 

lump of butter 



Sift dry ingredients. Add to eggs and milk, add batter. Beat until smooth. 



OLD-FASHIONED GINGERBREAD 



Marion Smith 
Buckhorn B.W. 



1 c. molasses 

3 T. butter or other melted shortening 

1 c. water 



1 tsp. soda 

1 tsp. baking powder 

3 C. flour 

1 heaping T. ginger 



Mix all together and bake in greased pan in 325 degrees oven about 25 
minutes or until done. Good with ice cream or hot sauce. 



31 



GINGERBREAD 



/2 cup sugar 

1 egg 

Vz cup shortening 

1 V2 teaspoon soda 

1 teaspoon cinnamon 

1 teaspoon ginger 

Cream shortening and sugar. Add egg and molasses. Add dry 
ingredients. Add hot water last. Bake 350 degrees for 35 minutes. 







Eva Miller 






Riverside B.W. 


y 2 


teaspoon cloves 




Vz 


teaspoon salt 




2 ''2 
1 
1 
1 


cups plain flour 
cup molasses 
cup hot water 
cup nuts (optional) 





SIMPLE PANCAKES 



Mrs. Jimmy Hoggard 
Holly Springs 



2 cups sifted flour 
Mj cup sugar 
2 Tbsp. brown sugar (optional) 



1 tsp. salt 
3 eggs (beaten) 
V* cup veg. oil 
1 % cups milk (add more for smoother 
texture) 



Combine all dry ingredients. Stir in milk, eggs and oil. Beat until mixture is 
smooth. Cook on ungreased griddle (pancakes are ready to turn when 
bubbles open top surface. Serves 5-6). 



RICH BLUEBERRY MUFFINS 



Beverly Carroll 
Conway B.Y.W. 



2 cups sifted self-rising flour 
V2 cup sugar 
2 eggs, beaten 



V2 cup cooking oil or melted shorten 
Vz cup milk 
2 cups washed blueberries 



ing 



Sift flour with sugar into mixing bowl. Combine eggs, oil and milk. Make 
a well in center of dry ingredients. Add liquid ingredients all at once; mix 
only until all dry ingredients are moist. Fill well-greased muffin cups two- 
third full. Spoon blueberries into cups for an even distribution of fruit. Bake 
at 400 degrees for 15 to 20 minutes, until golden brown. Yields 12. 



32 



CRACKLING BREAD 



Thenia Cullipher 
Riverside B.W. 



2 cups pork cracklings 1 cup cold water 

1 Vi cups water % cup shortening 

1 1 /2 cups corn meal % teaspoon salt 

Put 1 !4 cups water in pan with cracklings. Bring to boil and remove from 
fire. Mix in most of the corn meal, then add water, salt, shortening and 
remainder of corn meal. Use tablespoon to drop into oblong patties in a 
greased 9" x 13" pan. This makes about 12 patties. Cook in preheated oven 
at 500 degrees for 30 minutes, then reduce heat to 450 degrees for 10 
minutes, or until bread is brown and crisp. 



CRACKLING CORNBREAD 



Ann Casper 
Creech Memorial B.W. 



V2 teaspoon salt 2 teaspoon baking powder 

1 V2 cups cornmeal V2 cup cracklings 

V2 cup flour 1 egg (beaten) 

1 V2 cups milk 

Sift together cornmeal, flour, baking powder and salt. In another bowl 
combine egg, milk and cracklings. Combine with dry ingredients. Beat well 
and pour into greased pan. Bake in moderate oven until done. 



DRESSING 



Estelle Boone 
Galatia B.W. 



Put into an iron fry pan 2 cups water. Let come to a boil. Then put into 
water enough corn meal to make a thick mush. 
Add: 

1 cup finely cut celery 1 stick margarine - cook for about 5 

min 
a little onion V2 of small loaf bread. 

Pour over bread enough hot water or stock to soften. Add to meal 
mixture in pan. Add 3 beaten eggs, 1 can condensed chicken soup, salt and 
pepper to taste, a little parsley flakes if desired. Mix well. Put into pans and 
bake at 375 until brown. 



33 
FOWL STUFFING 

Myra Barrett 
Galatia B.Y.W. 

10 homemade biscuits 2 eggs 

1 large envelope of crackers chopped celery 

broth from fowl 

Crumble biscuits and crackers into large bowl. Add beaten eggs and 
desired amount of celery. Add broth until mixture forms paste-like 
consistency. Salt and pepper to taste, pour into greased 12" x 9" pan. Bake 
at 350 for 30 minutes. 



CORNMEAL MUFFINS 



1 cup meal 2 eggs 

4 tbsp. butter 1 tsp. salt 

4 tsp. baking powder 2 tbsp. sugar 

1 cup flour 1 cup milk 



Mrs. Dan Snipes 
Menola B.W. 



Put 1 cup cornmeal in a bowl and pour in 1 cup hot water. Stir well. Add 4 
tbsp. butter. Mix thoroughly. Cover. Let stand 1 hour. Sift together 4 tsp. 
baking powder, 1 cup flour (plain), 1 tsp. salt, and 2 tbsp. sugar. Mix 2 
beaten eggs with 1 cup milk and into this stir flour. Combine with cornmeal 
mix. Bake in muffin pans at 350 degrees. 



CORN MUFFINS 



Julia Britton 
Galatia B.W. 



% cup shortening 1 1*4 cups milk 

y h cup sugar 1 cup sifted flour 

1 beaten egg % teaspoon salt 

1 cup corn meal 

Combine shortening and sugar; add egg and milk. Add flour, salt and 
corn meal, stirring only enough to mix fill greased muffin pans % full; bake 
in hot oven (425) 25 minutes. Makes about 1 dozen. 




/7 P 



Ei 



Vivian Andrews 
Brantley's Grove B.W. 

Linda Howell 

Lucy Eure 

Buckhorn B.W. 



Meredith Lee 
Woodland B.W. 

Dorethea E. Joyner 
Christian Harbor B.W. 



1 box Duncan Hines Yellow Cake Mix 
V2 cup Crisco oil 



Celia Ann Stroud 
Brantley's Grove B.W. 
4 eggs 

1 can mandarin orange slices, juice 
and all 



Mix well. Cook in two or three layer cake pans at 350 degrees until done. 
Cake will pull away from sides and straw inserted in center will not stick. 



Filling 



1 instant vanilla pudding 
1 lemon (juice) 



1 large can crushed pineapple 
1 large Cool Whip 



Mix first three ingredients. Fold in Cool Whip. Refrigerate until all eaten 
because of the Cool Whip. 



MOLASSES CAKE 



Jane M. Taylor 
Christian Harbor B.W. 



V2 c. butter or oleo 

1 c. sugar 

1 egg 

2 cups sifted all-purpose flour 
% c. sour milk or buttermilk 



t. baking soda 

t. cinnamon 

t. nutmeg 

t. salt 

c. molasses 

t. baking powder 



Cream butter, add sugar gradually, beating til light. Add egg and beat 
thoroughly. Sift dry ingredients and add alternately with liquids to creamed 
mixture. Beat til smooth. Pour batter into greased pan (8 x 8 x 2-in.). Bake in 
preheated oven at about 325 degrees for 45 minutes. 

Icing 
Mix % c. hot water and V2 c. sugar and pour over cake. This makes cake 
moist. 



34 



35 
MOTHERS FRUIT CAKE 

Mrs. B.J. Traywick 
Mars Hill B.W. 
5 eggs % lb. glazed pineapple 

V2 lb. butter 1 cup coconut 

1 cup sugar 4 cups nuts 

1 % cup flour V2 oz. vanilla flavoring 

2 teaspoon baking powder Vz oz. lemon flavoring 

Cream butter and sugar. Add eggs one at a time beating well after each 
egg. Add flavoring. Mix fruits and nuts and mix well with flour. Bake in 
greased and floured 10" tube pan at 250 degrees for 2/4 hours or until done 
when tested with wooden pick. 



SNOWBALL CAKE 



Madge Jenkins 



16 oz. angel food cake, cut in large , sma ,| can coconut 

, ?!f CeS . . . . . 1 smal1 Ja r cherries, drained and cut in 

1 16 oz. can crushed, drained pieces 

P' nea PP le 1 pkg. cream whip 

Whip dream whip. Mix and stir all ingredients into whip. Mold and shape. 
Ice with cool whip. Sprinkle top with coconut. 



DUMP CAKE 



Mrs. Wingate F. Smith 
Meherrin B.W. 



1 large can pie filling (peach or cherry) 1 box yellow cake mix 

1 small can pineapple (undrained) 2 sticks of melted butter or margarine 

3 V2 ounces of shredded coconut 

Spread pie filling in bottom of pan. Spread pineapple on top of pie filling. 
Dump in cake mix and spread it out. Pour the butter or margarine on top. 
Sprinkle coconut on top of shortening. Bake at 400 degrees for 1 hour. 

PLAIN CAKE 





Mrs. Cecil Lowe 
Colerain B.W. 


y 2 

5 
3 
y 2 


lb. butter 1 stick margarine 
eggs 1 pet milk 
c. cake flour 1 tsp. baking powder 
tsp.salt 1 tsp. vanilla flavoring 

1 tsp. lemon flavoring 




(You can vary flavoring by using all lemon, vanilla, or almond.) 



Cream butter, margarine and sugar. Add eggs one at a time. Sift flour, 
baking powder and salt together. Add flour and milk alternately, beginning 
and ending with flour. Add vanilla and lemon flavoring. Grease and flour 
tube pan. Bake at 300 degrees 1 hour and 30 minutes. Do not preheat oven. 



36 



HELEN'S DELIGHT 



2 


c. sugar 


2 


c. flour 


1 


stick margarine 


% 


c. shortening 


4 


T. cocoa 


1 


c. water 







Nancy Clinton 






Winton B.W. 


1 


t. soda 




1 / 2 


c. buttermilk 




2 
1 


t. cinnamon 
t. vanilla 




2 


eggs 
dash salt 





Mix together, sugar and flour in large bowl. In sauce pan, bring 
margarine, shortening, cocoa and water to a boil. Pour mixture over the 
flour and sugar and mix well. Add soda to buttermilk, cinnamon, vanilla, 
eggs and a dash of salt. Bake for 20 minutes in 400 degrees oven in a 
greased shallow pan, 17 x 11". Five minutes before cake is done mix the 
following ingredients together in sauce pan: 

1 stick margarine 6 T. milk (can) 

4 T. cocoa 1 t. vanilla 

1 c. chopped nuts 

Bring ingredients to a boil and add 1 box confectioners sugar, mix well 
and spread over hot cake. Can be served hot. 



CARAMEL CAKE 



Mrs. Linwood Whitley 
Buckhorn B.W. 



2 c. sifted self-rising flour % c. water 
1 V3 c. sugar 2 eggs 

Vi c. shortening y h cup water 

1 tsp. vanilla 

Mix thoroughly by hand or mixer the flour, sugar, shortening with % c. 
water. Blend well. Add eggs one at a time. Add 1 /3 cup water in small 
amounts, mixing well. Add vanilla. Pour into 2 9" layer pans lined with 
greased wax paper and floured. Bake in 375 degrees oven for 35 minutes. 
Cool layers on cake rack. Ice with following frosting: 

CARAMEL FROSTING 

3 c. light brown sugar 1 tsp. vinegar 
1 c. milk 1 tsp. vanilla 

3 T. corn syrup (light) 1 c. nuts, cut (optional) 

3 T. Butter or margarine 

Combine sugar milk, butter or margarine, syrup, vinegar in a saucepan. 
Bring to a boil, stirring constantly until sugar is dissolved. Cook slowly until 
a small amount forms a soft ball in cold water. Remove from heat and let 
cool to lukewarm. Add vanilla. Beat until mixture thickens. Add nuts if 
desired. Spread on layers, top and side of cake. If frosting becomes too 
thick, add small amount of milk. 



37 
MOLASSES CAKE 

Ruth Gardner 
Winton B.W. 

1 c. sugar 1 c. water 

1 c. Crisco oil 3 c. self-rising flour 

2 eggs 2 heaping teaspoons cinnamon 

1 c. molasses 

Mix sugar and oil, add eggs and beat well. Add molasses and water, add 
flour and cinnamon and mix well. Pour in greased, floured pans. Bake at 350 
degrees for 30 minutes. 



COFFEE CAKE 



Ruth Bridgers 
Jackson B.W. 



Vi cup brown sugar 1 pkg. Jello vanilla instant pudding 

4 tsp. cinnamon 4 eggs 

V4 cup chopped nuts % cup Buttery Wesson Oil 

1 pkg. Duncan Hines Golden Cake mix 1 tsp. vanilla 

1 small carton sour cream 

Mix the brown sugar, cinnamon and chopped nuts together and set 
aside. Combine the remaining ingredients and beat 7 minutes in the mixer. 
Put 1 /3 of the sugar mixture on the bottom of a well greased tube pan. Pour 
Vz of the batter into the pan. Add Vz of the sugar mixture. Pour in the rest of 
the batter. Add the rest of the sugar mixture on top. Bake at 350 degrees F. 
for 60 to 70 minutes. 



SUNDAY COFFEE CAKE 



Margaret Adams 

Mrs. Hurley Hedgepeth 

Buckhorn B.W. 



Topping: 

'/2 cup sugar % cup softened butter 

Va cup sifted all-purpose flour* 1 tsp. cinnamon 

Combine sugar, flour, butter and cinnamon. Mix lightly with fork until 
crumbly. Set aside. 

Batter: 

1 V2 cups sifted all-purpose flour* 3 A cup sugar 

2V2 tsp. baking powder 1 /j cup melted butter 

V2 tsp. salt I/2 cup milk 

1 egg 1 tsp. vanilla 

Combine flour and baking powder and salt. Set aside. Beat egg with 
rotary beater until frothy. Then beat in sugar, melted butter, milk and 
vanilla. With spoon beat in flour mixture until well blended. Pour batter into 
a greased 8x8x2 inch baking pan or a 9 x 1 14 inch round layer cake pan. 
Sprinkle topping evenly over batter. Bake 25 to 30 minutes in a 375 degrees 
F. preheated oven. Serves nine. 

*Sift before measuring. 



38 



APPLE CAKE 



Patricia Hughes 
Ahoskie B.Y.W. 



3 eggs 

1 Vz cups Wesson Oil 

2 cups sugar 

3 cups plain flour 



1 tsp. salt 

3 cups hard, raw apples 

1 cups nuts 

1 tsp. vanilla 

1 tsp. soda 



Beat eggs and add sugar and oil. Add dry ingredients. Stir in apples, nuts 
and flavoring. Bake for 1 hour in a 10" tube pan at 350 degrees F. 



FRESH APPLE CAKE 



Thelma Piland 
Winton B.W. 



r/4 


c. crisco oil 


2 


c. sugar 


2 


eggs, beaten 


1 


T. vanilla 


3 


c. sifted all-purpose flour 


iy 4 


t. baking soda 



1 t. cinnamon 

14 t. nutmeg 

1 t. salt 

3 c. chopped tart apples 

1 c. chopped nuts 

1 c. raisins 



Combine oil, sugar, eggs, vanilla, flour, baking soda and salt. Beat well. 
Add apples and nuts. Turn into a well greased 9 inch tube pan. Bake in 
heated 325 degree oven 45 minutes. Blend juice of 1 lemon with 1 cup of 
confectioners sugar until smooth. Spread over warm cake. 



FRESH APPLE CAKE 



Mrs. Otis Early 
Ahoskie First Baptist B.W. 



1 V2 cups cooking oil 

2 cups sugar 
4 eggs 

3 cups flour plain 



1 teaspoon soda 

1 teaspoon salt 

2 teaspoons vanilla 

3 cups diced raw apples 
1 cup chopped pecans 



Mix oil, sugar and eggs together. Add flour soda and salt to egg mixture. 
Add vanilla, apples and nuts. Pour into tube pan that has been greased and 
bake at 345 degrees for 1 Vi hours. 

Glaze 



1 stick butter of margarine 
1 cup brown sugar 



% cup milk 



Mix ingredients and cook slow for 10 minutes. Add vanilla to taste. Cool 
and pour over cake. 



FRESH APPLE CAKE 



39 



Eva White 
Colerain B.W. 



2 cups sugar 

3 cups cake flour 

1 tsp. baking soda 

2 cups chopped nuts 



1 1 /2 cups Wesson Oil 

1 tsp. salt 

3 cups diced apples (peel on) 

3 eggs 



Whip sugar and oil together. Sift flour, salt and soda together. Add 
alternately flour and eggs to sugar mixture. Add apples and nuts. Bake in 
tube pan at 350 degrees for about 1 hour. 



FRESH APPLE CAKE 

Mrs. Bates King 
Mt. Tabor B.W. 

Maude Brinkley 
Brantley's Grove B.W. 

1 tsp. salt 

1 % tsp. vanilla 

3 cups diced, peeled cooking apples 

1 cup chopped black walnuts 

1 cup flaked coconut 



2 cups sugar 

1 V2 cups salad oil 

3 large eggs 

3 cups all-purpose flour 

1 tsp. baking soda 



Mix together sugar and oil; add eggs. Set aside V2 cup flour; add rest of 
flour to sugar mixture with soda, salt and vanilla. Combine apples, nuts and 
coconut; toss with remaining V2 cup flour. Add fruit to batter. Turn into 
greased and floured 10 inch tube or bundt pan. Bake in 350 degree oven 1 
hour and 20 minutes. Remove from pan; while cake is warm drizzle glaze 
over cake. 



Orange Glaze 



1 can frozen orange juice concentrate 

undiluted -(6 oz.) 
1 cup confectioner's sugar 



tsp. grated orange rind 
T. flaked coconut 



In saucepan, warm juice; add sugar and stir to dissolve. Add orange rind 
and coconut for glaze for Fresh Apple Cake. 



40 



FRESH APPLE CAKE 



Ima Bracy 
Creech Memorial B.W. 



r/ 2 

2 
3 

2\> 



cups apples, peeled, and diced 

cups crisco oil 

cups sugar 

eggs 

cups plain flour 

teaspoon salt 

teaspoon baking soda 



2 tablespoons baking powder 

1 tablespoon cinnamon 

1 teaspoon vanilla 

1 cup walnuts 

1 cup pecans 

1 cup raisins 

1 bottle cherries drained well 
size) 



(large 



Mix flour, salt, soda, baking powder, and cinnamon together first. Pour 
oil in bowl, add sugar and eggs. Beat well, then add all ingredients together 
and bake in a tube pan until done at 300 degrees, (mix with spoon) 

APPLE CAKE 

Cream 2 cups sugar, 1 cup butter or margarine. Add - 4 beaten eggs, 2 
tsps. soda in 1 cup strong coffee. Sift together: 3 cups flour, 2 tsps. 
cinnamon, 1 tsp. cloves, 2 tsps. cocoa, 1 tsp. salt. 



1 cup raisins 

2 cups apples, raw 



1 cup nuts 



Soak raisins in hot water for 15 minutes and drain. Add to sifted 
ingredients: 2 cups apples, raisins, 1 cup nuts. Combine above ingredients 
and bake in 350 degree oven for 45 minutes. This will bake in a small loaf 
pan or a 9 Vi x 13. Frost if desired with a powdered sugar frosting. 



FRESH APPLE CAKE 



Mrs. John H. Parker 
Jackson B.W. 



1 cup salad oil 

2 cups sugar 

3 eggs 

3 cups plain flour 



1 teaspoon salt 

1 teaspoon soda 

2 teaspoons vanilla 

4 cups chopped apples 

1 Vi cups chopped walnuts 



Combine oil, sugar and eggs. Mix well. Sift dry ingredients together and 
combine with liquid. Mix well. Add vanilla. Fold in 4 cups finely chopped 
apples and 1 Vz cups chopped walnuts. Bake in 2 layers at 325 for 45 
minutes. 



Frosting 



1 stick butter or margarine 
1 8 oz. package cream cheese 



lb. 10x sugar 

teaspoon lemon flavoring 



Cream butter or margarine and cream cheese. Add sugar and mix wel 
Add flavoring and spread between layers and over cake. 



41 



SPICY MOIST APPLE CAKE 



3 eggs 

1 cups nuts 

1 cup cooking oil 

3 cups regular flour (plain) 

3 cups slice apples 

Mix all ingredients well. Bake at 350 degrees for 40 minutes in a 13 x 9 x 
2" pan. 













Jackie Stike 






C 


reec 


hM 


emorial B.W. 


1 


t. soda 










1 


t. salt 










1 


t. nutmeg 










1 


t. cinnamon 










2 


cups sugar 











Topping 



1 cup brown sugar 
1 stick margarine 



Va cup milk 



Bring all ingredients to a boil in sauce pan and pour over slightly cake. 
IMake several holes in cake with a fork so topping will go down into cake.) 

SOCK-IT-TO-ME-CAKE 

Nellie Simpson 
Galatia B.W. 

V2 cup sugar 
% cup oil (Wesson) 
1 teaspoon cinnamon and V2 cup 
chopped nuts 



1 pkg. golden butter cake mix 

1 cup sour cream 
Add: 4 eggs and Blend Well. 
In a second bowl Mix: 

3 tablespoons brown sugar 



Grease tube pan well. Put Vi batter in pan and add M> nut mixture. Add 
another V3 batter and the rest of the nut mixture and then balance of batter. 
Cook at 325 for one hour. 



Glaze 



1 cup powdered sugar 
12 tablesppons milk. 



2 teaspoons vanilla 



Mix together and pour over warm cake. 



PINEAPPLE NUT CAKE 



1 % cups sugar 

1 % cups plain flour 



8 oz. cream cheese 
V2 stick margarine 



Icing 



1 teaspoon soda 

2 eggs well beaten 

1 large can crushed pineapple 
including juice 



teaspoon vanilla 
Box 10X sugar 



Combine top 5 ingredients. Pour in Oblong dish. Bake 325 degrees for 35 
to 40 minutes. To make icing combine cream cheese, margarine, vanilla and 
sugar. Spread on cake. Sprinkle with chopped nuts. 



42 



1-2-3-4 CAKE WITH CHOCOLATE ICING 



Jennie V. Holloman 
Christian B.W. 

1 cup milk 3 cups flour 

2 cups sugar 4 eggs 

2 sticks margarine 

Cream together the sugar and margarine. Add 1 egg at a time and mix 
well after each egg. Add V2 cup milk and 1 V2 cups flour and mix. Add 
remaining milk and flour and mix well. Add vanilla flavoring and bake in 350 
degree oven until done. 

Icing 

1 cup sugar 1 egg 

3 tablespoons cocoa 3 cups milk 

1 tablespoon flour vanilla flavoring 

Mix together the sugar and cocoa. Add flour and egg and flavoring and 
mix well. Heat milk, add mix and cook until thick. Add 1 cup nuts. 



ONE, TWO, THREE, FOUR CAKE 



Maggie Bridgers 
Creeksville B.W. 



V2 cup shortening 1 tsp. vanilla 

1 cup milk 4 tsp. baking soda 

2 cup sugar 3 eggs 

4 cups cake flour 

Cream butter and sugar. Add beaten eggs. Sift dry ingredients together 
and add alternately with milk. Add vanilla and bake in a cake pan at 350 
degrees, about 25 minutes. 

WATERGATE NUT CAKE 

Nettie Lee Hoggard 
Holly Springs 

2 cups sugar V2 cupveg.oil 
2V2 cups flour 1 cup ginger ale 

3 eggs 1 pkg. Royal instant Pistachio pudding 

mix 
Yi cup chopped almonds 

Combine all and beat 4 minutes. Put in grease tube pan and cook at 350 
degrees for 40-45 minutes. Let cool. Remove from pan and slice to make 2 
layers. 

Frosting 

1 large container of whipped topping 1 cup cold milk 

(approx. 2 cups) % cup chopped almonds 

1 box Royal Pistachio pudding mix 

Blend all ingredients and beat well. Fill cake and top. Refrigerate until 
topping sets (1 hour). 



WATERGATE CAKE COVER-UP 
AND TOPPING 



43 



Linda Howell 
Buckhorn B.W. 



1 pkg. Duncan Hines White Cake Mix 
3 eggs 



3 /4 cup oil 
1 cup7-Up 

1 pkg. Royal Instant Pistachio 
Pudding 



Combine cake mix, eggs and oil. Beat well. Add 7-Up and pudding mix. 
Bake in greased 9" x 13" pan for one hour at 350 degrees (or until done). 
Cool. Spread on topping: 



2 pkg. Dream Whip 
1 pkg. Royal Instant 
Pudding 



1 Y2 cups milk 
Pistachio 1 /2 cup chopped nuts 

Vi cup coconut 



Beat dream whip, pudding and milk until stiff. Spread on cake. Sprinkle 
on nuts and coconut. Refrigerate until ready to serve. 



RED VELVET CAKE 



Clarine Dilday 

Brantley's Grove B.W. 

Nellie Simpson 

Galatia B.W. 

RockieV. Brett 

Meherrin B.W. 



1 1 / 2 
2 

2 

1 
2 



cups sugar 

oz. red food coloring 

eggs 

tsp. salt 

cups all purpose flour 



1 cup buttermilk 

1 tbs. cocoa 

1 tsp. vanilla flavoring 

1 tsp. vinegar 

1 tsp. soda 

Vi cup shortening 



Cream sugar and shortening until smooth. Add eggs and food coloring. 
Sift flour, salt, and cocoa together. Mix with eggs, sugar, shortening, and 
coloring. Add buttermilk and vanilla flavoring. Mix soda and vinegar and 
fold in mixture with spoon. Bake in 350 degree oven (preheated) from 30 to 
35 minutes or until done. Be sure to grease and flour pans. 

ICING 



1 stick margarine 

1 8 oz. package cream cheese 



1 box powdered sugar 
1 tsp. vanilla flavoring 
1 cup coconut 



Cream margarine and cheese; add sugar and vanilla; mix well. Spread on 
cake and sprinkle with coconut. Icing and coconut may be tinted with 
coloring if desired. 



44 



QUICK AND EASY! 



Frances Bazemore 
HortonsB.W. 



1 Angel Food Cake 
1 pkg. Cool Whip 



1 3 ounce jello (any flavor) 



Take your Angel Food Cake, cut it open on the top (about half the way 
through). Prepare your jello as on the packages, pour it into the top of your 
cake. You will not need all the jello for this cake. Decorate the cake with the 
Cool Whip and FREEZE. This cake must be kept cold until you are ready to 
serve it, so that the jello and Cool Whip may be solid. 



PETER PAUL MOUND CAKE 



Mrs. Willie Mae Johnson 
Conway B.W. 



1 box devil foods cake mix 
1 cup milk 
1 cup sugar 



vanilla 
1 lb. macaroon coconut 
12 large marshmellows 



Bring milk and sugar to boil then turn off burner. Add: 12 large 
marshmellows and stir until melted. Remove from heat and add: 1 tsp. 
vanilla and 1 lb. macaroon coconut (real fine). Bake cake mix in layers and 
ice with above icing. 



$100 CAKE 



Mrs. R.A. Shaheen 
Jackson B.W. 



So named because a lady once asked a famous chef for his cake recipe. He sent it to her 
along with a bill for $100. 



1 cup butter 


2 


cups sugar 


4 squares unsweetened chocolate 


2 


cups sifted cake flour 


1 teaspoon salt 


2 


eggs 


1 cup ground nuts 


2 


teaspoon vanilla 




r/ 2 


cups milk 



Cream butter and sugar until fluffy. Add eggs one at a time, beating after 
each. Sift flour, salt and baking powder. Mix milk with vanilla. Add dry and 
liquid ingredients to creamed mixture, alternately, beating well after each 
addition. Fold in nuts. Pour into greased nine inch-cake pans (three layer 
cake). Bake at 375 degrees for thirty minutes. 



Icing 



1 cup sugar 

1 cup shortening 

2 tablespoons flour 



teaspoon salt 

cup milk 

coconut 

teaspoon vanilla or other flavoring 



Cream until fluffy sugar and shortening. Cook in saucepan the flour, salt 
and milk until thick. Let this stand until it's almost cold, then mix with the 
creamed shortening and sugar, add vanilla, mix well. Cover cake with icing, 
sprinkle with coconut. 



MISSISSIPPI AAUDCAKE 



45 



Mrs. Charlie Powell 

Hortons B.W. 

Linda Howell 

Buckhorn B.W. 

Beatric Barrow 

Jackson B.W. 

Mabel Jernigan 

Connaritsa B.W. 



2 cups sugar 
Vi cocoa 

3 sticks margarine 

4 eggs 



1 teaspoon vanilla 

1 Vz cups flour 

1 Vi cups coconut or 1 small can 

1 cup pecans 

1 jar 7-oz. marshmellow creme 



Cream sugar, eggs, cocoa, butter and vanilla together. Add flour, 
coconut, pecans and bake in loaf pan. Cook forty minutes at 350 degrees. 
Drop marshmellow creme on cake in spoon-fulls and let stand a few 
minutes, then spread over cake. Cool and then spread on top. DON'T 
OVERBAKE. 

Frosting 



1 cup 10-X sugar 
1 teaspoon vanilla 



Mix and spread on cake. 



14 can milk 
Vi cup coconut 
1 teaspoon butter 



CRANBERRY SWIRL COFFEE CAKE 



1 stick margarine 

1 cup sugar 

2 eggs 

1 teaspoon baking powder 

1 teaspoon baking soda 



Mildred P. Stephenson 
Seaboard B.W. 

2 cups flour 

Vt. teaspoon salt 

Vi pint sour cream 

1 teaspoon almond flavoring 

1 8-oz. can whole cranberry sauce 

J4 cup crushed nuts 



Cream margarine and sugar gradually. Add unbeaten eggs one at a time. 
Use mixer at medium speed. Reduce mixer speed and add dry ingredients 
which have been sifted together. Alternate with sour cream ending with dry 
ingredients. Add flavoring. Grease 8" tube pan. Put a layer of batter in 
bottom of pan, then swirl around some of the cranberry sauce. Add another 
layer of batter and more cranberry sauce. Sprinkle with crushed nuts. Bake 
in 350 degree oven for 55 minutes. Remove from pan after 5 minutes of 
cooling and top with glaze. 



Glaze 



% cup confectioners sugar 
V2 teaspoon almond flavoring 



1 tablespoon warm water 



Mix together and spread over top of coffee cake after it's taken out of 
pan. Let topping run over the sides of cake. 



46 

CRANBERRY CAKE 



Kim Bryant 
Ahoskie B.Y.W. 



2 cups fresh cranberries, chopped 1 large banana diced 

M? cup pecans (chopped) % pint whipping cream 

2 cups vanilla wafers 

Filling 



1 stick butter % cup granulated sugar 

2 eggs 

Crumble vanilla wafers and cover botton of pyrex dish. Put on cranberries 
and bananas mixed then sprinkle with nuts. Melt butter, mix in eggs well 
beaten, then mix in sugar. Pour over other mixture. Top with whipped 
cream, sprinkle with V2 cup of vanilla wafers. Put in refrigerator. 



NUT AND DATE CAKE 



Mrs. Velma Mitchell 
Creech Memorial B.W. 



4 eggs 1 pound dates (chopped) 

1 cup sugar 1 pound nuts (Chopped) 

1 cup flour 1 teaspoon vanilla 

V2 pound butter 

Cream butter and sugar, add beaten egg yolks, add flour, nuts and dates, 
add beaten egg whites. Cook in pan with a panel, cook thoroughly at 300 
degrees and 15 minutes at 275 degrees. 



DATE CAKE 



Maude White 
Harrellsville B.W. 



1 cup cut up dates 1 teaspoon baking soda 

1 V2 cups boiling water 

Pour the hot water over the dates and let stand until cool. 

2 A cup shortening 1 % cups all purpose flour 

1 cup sugar % teaspoon salt 

2 eggs V2 teaspoon soda 

Cream shortening and sugar, add eggs and then dry ingredients. Add 
date mixture last. Pour in a greased 9" x 13" pan over the batter. Sprinkle 
one package of chocolate bits, one cup of nuts, and V* cup of granulated 
sugar. Bake at 350 degrees for approx. 45 minutes. 



47 



ITALIAN CREAM CAKE 



Mrs. Harry B. Ward, Jr. Mrs. Kenneth Woodard 
Winton B.W. Conway B.W. 



Annie M. Best 



Mrs. Margaret White 
Merry Hill B.W. 

1 stick margarine 5 eggs, separated 
Vz c. Crisco 1 c. buttermilk 

2 c. sugar 1 t. vanilla 

2 c. flour (self-rising) 1 can Angel Flake Coconut 

1 t. soda 1 c. chopped pecans 

Cream margarine and crisco, add sugar, egg yolks, flour with soda and 
buttermilk, constantly add rest of ingredients. Fold in stiffly beaten egg 
whites. Do not use mixer, use spoon or your hand to mix batter. (I use my 
hand.) 

Icing 

^V^ pkgs. of cream cheese (12 oz.) V6 c. chopped pecans 

Vi stick margarine 1 t. vanilla 

1 Y2 box 1 0X powdered sugar (sifted) 

Use a little water if icing is too stiff. This cake makes 4 layers. Bake 350 
degrees for 30 minutes. 



BROWN SUGAR POUND CAKE 



Betty Constable 
Cashie B.W. 



% lb. (3 sticks) butter or margarine 3V2 cups sifted all-purpose flour (plain) 

1 box (1 lb.) plus 1 cup light brown 1 cup milk 

sugar % teaspoon baking powder 

5 eggs (extra large) 1% teaspoons vanilla 

Cream butter until light and fluffy. Add sugar, 1 cup at a time, creaming 
thoroughly after each addition. Add eggs, one at a time, beating well after 
each. Sift flour and baking powder together. Add dry ingredients with milk 
alternately to creamed mixture; add vanilla. Turn batter into well-greased 
tube pan. Bake in 325 degree oven for 1 Yz hours or until done. 



ANGEL BRAVARIAN CAKE 



Patricia Hughes 
AhoskieB.Y.W. 



1 angel food cake V2 cup sugar 

1 cup whipping cream (whipped) % cup boiling water 

1 cup pineapple (drained) 1 package Jello 

Mix Jello, sugar and boiling water. Allow to partially set. Grease tube pan 
and break up cake into bite size pieces. When Jello is partially set, whip with 
beater and add pineapple and whipped cream. Layer pan with cake and 
Jello mixture. Set until Jello congeals, about 2 hours. 



48 

RUM NUT CAKE 



1 pkg. Duncan Hines Yellow Butter ^ c. oil (Crisco) 

Cake Mix '/* c. water 

1 pkg. Jello Instant Vanilla Pudding (4 J c. chopped pecans 

serving size) 

4 eggs 



Connie Daniels 
Winton B.W. 



''4 c. rum 



Mix all ingredients and bake in tube pan for 1 hour at 350 degrees. When 
done, let cool and spoon on sauce. 

Sauce 



1 stick butter 1 c. sugar 

'4 c. rum Va c. water 

Combine ingredients for sauce and bring to a boil. Spoon over cooled 
cake. 



BASIC CAKE LAYERS 



1 stick margarine (melted) 2 3 4 cups flour 

1 '4 cups milk 2 eggs (beaten) 

2 cups sugar 1 tsp. vanilla 



Evelyn B. Hoggard 
Holly Springs 



Combine all ingredients and beat at med. speed for 4 minutes. Bake at 
350 degrees. If cooking 3 layers (greased and floured pans) cook approx. 25 
minutes. If using tube pan, 50-60 minutes. 



CASSEROLE CAKE 

Blanche Kerr 
Jackson B.W. 

1 can apple pie filling 1 Jiffy cake mix 

1 small can crushed pineapple 1 stick margarine 

Place pie filling and drained pineapple in casserole. Pour on top the dry 
cake mix, then on this the melted margarine. 



49 
ICE BOX CAKE 

Mrs. Rebie G. Britton 
Jackson B.W. 

Mrs. Harvey Vinson 
Menola B.W. 

1 cup sugar 1 tablespoon Knox gelatin 

% lb. butter (1 stick) 1 small can crushed pineapple 

3 eggs V2 cup chopped pecans 

1 package lemon jello vanilla wafers 

Line 8" x 12 Vz" pyrex loaf dish with crushed vanilla wafers. Cream 
together sugar and butter. Add three egg yolks. Add lemon jello dissolved in 
cup boiling water and knox gelatin dissolved in a little cold water. Add 
pineapple, nuts, and stiffly beaten egg whites. Pour into loaf dish and cover 
top with crushed wafers. Set in refrigerator to chill. Serve with whipped 
cream. 



SUGAR PLUM CAKE 



Mrs. H.K. Taylor 
Buckhorn B.W. 



2 c. sugar 1 tsp. soda 

1 c. salad oil (Mazola) Vz tsp. salt 

3 eggs 1 c. milk and 1 T. vinegar (let stand 

2 c. plain flour until it curdles - at least 5 min.) 
1 tsp. cinnamon 1 c. chopped nuts 

1 tsp. ginger 1 c. prunes (cooked and cut up) 

1 tsp. gloves 

Combine sugar and oil and add beaten eggs. Sift flour, soda, salt and 
spices together. Add to sugar mixture, alternating with milk. Add prunes 
and nuts. Bake in tube pan at 325 degrees 1 hour, or in pan 13" x 7" 2" 
(alum.) for about 45 minutes. 



Icing 

1 c. sugar V2 tsp. soda 

1 stick margarine % c. milk and % T. vinegar 

Combine ingredients and bring to rolling boil you can't stir down. Cool 
slightly. Using ice pick - punch holes in cake in pan, and pour icing over 
warm cake. Cook before removing from pan. 



50 



OUT OF THIS WORLD CAKE 



1 lb. graham cracker crumbs 1 cup nuts 

1 cup of milk 1 cup coconut 
5 eggs 2 sticks butter 

2 t. of baking powder 2 cups sugar 



Miss Luray Askew 
Christian Harbor B.W. 



Melt the butter and sugar, add 1 egg at a time. Put the milk over the 
graham crumbs and baking powder. Then add the graham crumbs to egg 
mixture, then the nuts and coconut. Put in three layers. Cook 30 minutes at 
325 degrees F. 

Frosting 



1 box 4X sugar 1 small can of pineapple, drained (do 

1 stick butter or margarine not use juice) 



Mix together and put between layers. 

SPICE CUP CAKES 



Miss Dorothy Askew 
Christian Harbor B.W. 



1 pkg. spice cake mix 1 box pitted dates (chopped) 

1 cup apple sauce 1 cup figs (chopped) 

2 eggs (beaten) 1 cup crystalized pineapple cherries 
1 cup raisins 1 cup crystalized cherries 

2 cups walnuts or pecans 

Mix together cake mix, applesauce and eggs. Add raisins, dates, figs, 
pineapple, cherries and nuts. Bake about 30 minutes at 350 degrees F. 



NUTTY BUTTY CAKE 



Elma Lassiter 
Creeksville B.W. 



1 tsp. nutmeg 2 cups sugar 

1 tsp. cinnamon 3 eggs 

3 cups self rising flour 1 cup salad oil 

1 tsp. allspice 4 oz. nut meat 

6 oz. jar Jr. baby prunes. 

Mix all ingredients well. Cook in a tube pan 350 degrees for 1 hour. 



51 



TOMATO SURPRISE CAKE 



Mrs. Bertie Baggett 
Brantley's Grove B.W. 



2'/2 cups enriched self rising flour 

1 cup sugar 

1 tsp. cinnamon 

y h tsp. ground cloves 



2 eggs, beaten 

1 can (10% oz.) condensed tomato 

soup 
1 (8 oz.) crushed pineapple, drained 
!4 cup oil 



Stir together flour, sugar cinnamon and cloves. Combine eggs, soup, 
pineapple and oil. Add liquid all at once to flour mixture, stirring only until 
flour is moistened. Turn into greased 9-cup bundt pan. Bake in preheated 
350 degrees oven 45 to 50 minutes or until cake tester inserted in center 
comes out clean. Allow to cool in pan on wire rack 10 minutes before 
removing. Cool completely before slicing. Sift powdered sugar over top. 



PERSIMMON CAKE 



Ann Casper 
Creech Memorial B.W. 



1 cup persimmon pulp 
1 /2 cup sugar 
1 egg 



butter size of walnut 
cup flour 

teaspoon baking powder 
teaspoon soda 



Combine pulp, sugar, egg, flour, baking powder and soda. Mix well, pour 
into greased floured pan. Bake 40 minutes in moderate oven at 350 degrees. 



SCRIPTURE CAKE 



2 
2 
6 
1 K 
2 
2 



c. butter (Judges 5:25 last clause) 

c. sugar (Jeremiah 6:20) 

T. honey (I Samuel 14:25) 

egg yolks (Jeremiah 17:1 1 ) 

c. flour (I Kings 4:22) 

tsp. baking powder (Amos 4:5) 

tsp. cinnamon 



Paula Howell 
BuckhornB.Y.W. 

Margaret Godwin 
Brantley's Grove B.W. 

tsp. Ginger 

tsp. nutmeg 

tsp. cloves (II Chronicles 9:9) 

pinch of salt (Leviticus 2:13) 

c. milk (Judges 4:19, last clause) 

c. chopped figs (Nahum 3:12) 

c. raisins (1 Samuel 30:12) 

c. chopped almonds (Numbers 17:8) 



Beat together until light and fluffy butter, sugar and honey. Beat egg 
yolks until light and add. Sift together flour, baking powder, spices and salt 
and add alternately with milk. Stir in chopped fruit. Fold in six egg whites 
beaten stiff. Bake in well-greased 10" tube pan (line it with greased brown 
paper for extra protection) for two hours at 300 degrees. 



52 



PISTACHIO CAKE 



Mrs. Virgie Baker 
Merry Hill B.W. 



1 box white cake mix V2 cup water 

2 pkg. Pistachio Pudding mix V2 cup oil 

Vi cup milk 

Mix all together and add five eggs, one at a time. Bake in layers at 350 
degrees until done. Cool. 

Icing 

V2 pint whipping cream 1 pkg. Pistachio Pudding 

1 9oz. bowl cool whip 



Whip until thick and spread. 



LAYER CAKE 



Lois Ross 
Brantley's Grove B.W. 



1 stick butter melted 1 six oz. chocolate drop 

1 cup Graham cracker crumbs 1 six oz. butterscotch drop 

1 cup coconut 1 can Eagle Brand milk 

3 A cup chopped nuts 

Put in baking dish as in order and bake 30 minutes at 325 degrees. Let get 
completely cold before cutting. 

AUTUMN CAKE LOAF 



iy 2 


cups flour 


1 


tsp. baking soda 


V2 


tsp. salt 


i 


tsp. cinnamon 


v 2 


tsp. nutmeg 


'., 


tsp. ginger 


'.• 


cup butter 





Phyllis Collier 




Galatia B.W. 


1 


tsp. vanilla 


2 


eggs 


% 


cup pumpkin 


% 


cup chocolate morsels 


V2 


cup walnuts-chopped 


Va 


tsp. cloves 


1 


cup sugar 



Grease bottom of 9 x 5 x 3" loaf pan-Sift flour, baking soda, salt, and 
spices. Cream butter in large mixing bowl. Gradually add sugar, beating 
with mixer until light and fluffy - add vanilla - blend in eggs - beat well at low 
speed - add dry ingredients alternately with pumpkin beginning and ending 
with dry ingredients. Stir in chocolate morsels and Vz cup nuts. Spread in 
pan - sprinkle with remaining nuts. Bake at 350 for 60-70 minutes. Let cool 
15 minutes - remove from pan and allow to cool completely. Drizzle with 
icing. Let stand at least 6 hours before slicing. 

Glaze 

Combine V2 cup sifted powdered sugar, Vs tsp. cinnamon and Va tsp. 
nutmeg. Blend with 1-2 tsp. milk until it is glaze consistency. 



53 



CAJUN SHEET CAKE 



Mrs. Leslie Spruill 
Buckhorn B.W. 



cups sugar 
cups plain flour 
sticks oleo 
Tblsp. cocoa 
cup water 



Vi cup buttermilk 

1 tsp. soda 
V2 tsp. salt 

2 eggs 

1 tsp. vanilla 



Combine sugar and flour. Bring oleo, cocoa and water to a boil and pour 
over flour and sugar. Add remaining ingredients and beat well. Pour in 
greased sheet pan. Bake for 20 minutes (400 degrees) 



Icing 



1 stick oleo 
4 Tblsp. cocoa 
4 Tblsp. can cream 



1 tsp. vanilla 
Vi to 1 cup chopped nuts 
1 box sifted 10X sugar 



Five minutes before cake is done, heat oleo, cocoa and milk. After 
bubbles appear, pour over sugar and vanilla. Beat until creamy. Add nuts 
and spread on cake in pan while still warm. 



PRUNE CAKE 



Becky Jernigan 
Elam B.W. 



1 cup salad oil 

1 V2 cups sugar 

3 eggs 

1 teaspoon soda 

2 cups flour 



1 tablespoon cinnamon 

V2 teaspoon salt 

1 cup black walnuts 

1 cups prunes (cooked) 

1 cup buttermilk 



Blend together sugar, salad oil and eggs. Sift dry ingredients together 
and mix with buttermilk. Then add to other mixture and blend well. Bake at 
350 degrees until done. 



Butter Milk Icing 



1 cup white sugar 
1 stick margarine 



cup buttermilk 
teaspoon soda 



Bring to a boil and let boil until hard ball forms in cold water. Pour over 
cake while still warm. 



CHERRY CAKE 



1 8 oz. pkg. cream cheese 
1 cup powdered sugar 
Angel food cake 



Becky Jernigan 
Elam B.W. 
1 double pkg. dream whip or 
1 container cool whip (large) 
1 can cherry pie filling 



Cream together cheese and sugar . Fold into prepare dream whip. In dish 
or pan cut cake in small chunks. Pour cheese mixture over this and spread 
cherry mixture over top. Keep in refrigerator. 



54 



PUMPKIN CAKES 



Peggy Lou Holloman 
Christian Harbor B.Y.W. 



4 eggs 2 teaspoons cinnamon 

2 cups sugar 1 teaspoon baking soda 

1 cupcriscooil 1 Vz teaspoons salt 

2 cups flour 2 cups pumpkin 

Mix together the eggs, sugar and crisco oil and beat well. Sift together 
the flour, cinnamon, soda, and salt. Add the dry ingredients and beat. Fold 
in 2 cups pumpkin. Cook in 350 degree oven for 45 minutes. 

Icing 



1 stick margarine % box of 10X sugar 

1 8 oz. package cream cheese 1 cup pecans 

1 teaspoon vanilla flavoring milk (enough to mix well) 



HOT MILK CAKE 



Mrs. L. P. Britton, Sr. 
EarlysB.W. 



4 eggs 1 cup milk 

2 cups sugar 1 stick butter or Vz butter- Vz 

2 cups flour ■ margarine 

1 teaspoon vanilla 

Beat eggs, add sugar, mix well. Add flour and mix lightly. Have milk and 
butter come to slight boil. Add to eggs, sugar and flour mixture. Mix lightly 
and add vanilla. Cook 375 degrees for 15 minutes in 3 layers, or 350 degrees 
for 10 minutes in 4 layers. Use favorite icing. 



ANGEL FOOD DELUXE CAKE 



Mrs. Gertha Copeland 
Brantleys Grove B.W. 



1 cup cake flour 3 A tsp.salt 

1 Vz cups sugar (sifted confectioner) 1 cup sugar (granulated) 

1 Vz cups egg whites (12) \Vz tsp. vanilla 

1 Vz tsp. cream of tarter Vz tsp. almond flavoring 

Heat oven to 375. Use a 10" x 4" ungreased tube pan. Stir flour and first 
amount of sugar together to blend. Measure egg whites, cream of tarter 
and salt into large mixing bowl. Beat until foamy. Gradually add second 
amount of sugar, continue beating until meringue hold stiff peaks. Fold in 
gently only until flour-sugar mixture disappears. Push batter into tube pan. 
Gently cut through batter. Bake 30 to 35 minutes. Put on a funnel until its 
cold. 



EDENTON TEA PARTY CAKES 



55 



Ethel B. Winborne 
Merry Hill B.W. 



3 1 /2 cups sifted all purpose flour 
1 teaspoon baking soda 
M? teaspoon salt 



% cup butter 

1 teaspoon vanilla 

2 cups brown sugar, firmly packed 

3 eggs 



Sift together flour, baking soda and salt. Set aside. Work butter and 
vanilla until soft, then add the sugar, a little at a time. While continuing to 
cream the mixture, beat in eggs, one at a time and stir flour combination 
thoroughly. Divide dough in half. Wrap each half in wax paper and chill 
several hours. Then roll and cut and put on cookie sheet and bake. 



APPLESAUCE CAKE 



4 Tsps. soda 

3 cups applesauce 

2 Tsps. lemon extract 

2 Tsps. vanilla extract 

1 cup butter (2 sticks) 
1 Vi cups sugar 

2 eggs 

Dissolve soda in applesauce, add extracts. Cream butter, sugar, eggs. 
Mix spices with flour, add raisins, dates and nuts. Combine applesauce, egg 
mixtures, and dry ingredients. Bake in greased cake pan at 350 degrees for 
1 Vi hrs. Loaf pan 1 hr. 





Mrs. J.B. Byrum 




MenolaB.W. 


Vz 


Tsp. nutmeg 


y 2 


Tsp. ginger 


3 1 .- 


cups sifted all purpose flour 


4 


cups raisins 


1 


lb. dates, chopped 


2 


cups black walnuts chopped 


2 


Tsps. cloves 



c. black walnuts 
cup brazil nuts 
eggs 
cup flour 
pound dates 
teaspoon vanilla 



Cora Vaughn 
Early's B.W. 



cup pecans 
can of apple sauce 
lb. margarine 
cup sugar 
cup coconut 



Combine ingredients and bake in tube pan 1 hour at 375 degrees. 



56 



APPLESAUCE CAKE 



Mrs. A.E. Archer 
Buckhorn B.W. 



1 c. butter, or margarine 

2 c. sugar 

3 eggs 
3% c. flour 



tsp. cloves 
tsp. Allspice 
c. pecans 
c. raisins 
c. applesauce 



Cream butter or margarine, add eggs one at a time. Add raisins and nuts 
to flour and spices so raisins will be coated and will not go to the bottom. 
Then add butter mixture. Then add applesauce. Bake in a tube pan at 350 
degrees for 1 14 hours. 



APPLESAUCE CAKE 



Pauline Johnson 
Sandy Run B.W. 



1 box yellow cake mix 

1 cup raisins 

1 cup nuts 

1 small jar cherries 



1 teaspoon soda 

1 teaspoon cinnamon 

1 teaspoon allspice 

1 cup applesauce 



Mix cake mix as directed on box, add raisins, nuts, cherries, cinnamon 
and allspice. Mix well. Add applesauce that has been heated and mixed with 
soda. Mix well. Pour into two 8 by 8 by 2 cake pans 350 degrees until done. 
Ice with seven minute white icing and coconut. 



APPLESAUCE CAKE 



Daphne Askew 
Creech Memorial BAA/. 



3 cups flour 

1 cup applesauce 

1 teaspoon cinnamon 

1 teaspoon all-spice 

% teaspoon nut-meg 

1 stick butter or margarine 



2 cups sugar 

2 eggs or more (if desired) 

3 cups nuts 

1 package seedless raisins 

1 teaspoon vanilla 



Cream butter, sugar, and eggs. Mix spices with Vz of the flour. Put raisins 
in hot water (to make them stick to flour). Drain raisins a little, then mix with 
other half of flour. Mix the two batches of flour together. Mix all ingredients 
together. Cook in regular tube cake pan slowly for 1 Vz hours to 2 hours in 
300 degrees oven (usually done within 1 Vz hours) 



APPLESAUCE CAKES 



57 



Fannie Odom 
Horton B.W. 



4 


cups sugar 


6 


cups plain flour 


2 


cans apple sauce 


2 


teaspoons salt 


y 2 


teaspoon nutmeg 


Vz 


teaspoon cinnamon 


Vz 


teaspoon allspice 


% 


teaspoon cloves 



Vz lb. crystalized cherries 

4 cups black walnuts 

2 cups seeded raisins (sticky) 
6 slices pineapple (canned) 

3 sticks butter 
6 eggs 

2 cups dates 

% cup apple brandy or a substitute 



Cut fruit up very fine, and soak overnight in Apple Brandy. Cream butter, 
sugar and eggs together, adding apple sauce, flour and fruit. Bake in muffin 
tins at 325 degrees for about twenty to thirty minutes. It is also nice to save 
some of your pineapple and cherry halves to decorate the tops of your 
cakes. Serve these at parties, it makes 195. 



APPLESAUCE CAKE 



Blanche M. Long 
Conway B.W. 



2 sticks butter 

3 cups sugar 



3 eggs 

3 cups applesauce or 1 qt. white 
House brand 



Cream all this together (above). Put the following into large bowl: 



5 cups flour (plain and sifted) 

3 teaspoons soda 

3 teaspoons cinnamon 

1 teaspoon nutmeg 

1 teaspoon allspice 

1 tablespoon imitation rum 



1 tablespoon imitation brandy 

2 cups pecans chopped 

1 package raisins seeded 

1 package dates chopped 

Vz teasppon salt 



Mix all together and bake in large tube pan 2Vi hours on 275 degrees. 
(Preheat oven) 



BANANA PINEAPPLE NUT CAKE 



3 cups all purpose flour 

2 cups sugar 

1 tsp. baking soda 

1 tsp. salt 

1 tsp. cinnamon 



1 
1 
3 

^Vz 

3 

1 



Mrs. Grady P. Davis, Sr. 
Conway B.W. 

T. vanilla 

cup chopped almonds 

eggs 

cups vegetable oil 

ripe bananas chopped (2 cups) 

8 oz. can crushed pineapple 



Mix dry ingredients, stir in almonds, beat eggs slightly, add oil and fruit. 
Add dry ingredients, mix well but do not beat. Bake 325 degrees for 1 hr. 20 
min. Frost with 4X sugar, 8 oz. pkg. cream cheese, mix with pineapple and 
melted butter to spreading consistency. 



58 



BANANA SPLIT CAKE 



Margaret Davidson 
Mars Hill B.W. 



Crust: Mix and spread on the bottom of a 9 x 12" pan: 

2 c. graham cracker crumbs % c. melted butter or margarine. 

Filling: Prepare pkg. of vanilla instant pudding mix as directions on pkg. and 
spread this mixture on crust. 

Slice 3 large bananas over the above. Spread 1 large can crushed 
pineapple (drained) over bananas. Top with a large container of cool whip. 
Chill at least 1 hr. Cut into blocks. Decorate with Chocolate syrup (drizzle 
over each block) Top with cherry. 



BANANA CAKE 



Mrs. Cecil S. Fairless 
Christian Harbor B.W. 



1 c. butter 1 14 cups mashed bananas 

2Vi cups sugar 3 cups flour &■ 1 V4 t. soda 

3 eggs 1 cup chopped nuts 

IV2 T. milk 

Cream butter with sugar. Add eggs, one at a time, beating after each 
addition. Add milk and soda to bananas. All alternately with flour to 
creamed mixture. Add nuts pour in 3 pans. Bake til done at 350 degrees. 

Caramel Frosting 

1 cup brown sugar V* cup milk (evaporated) 

V2 cup margarine 2 cups powdered sugar 

Combine sugar and margarine; cook slowly for 2 minutes. Add milk; let 
stand until luke warm. Add powdered sugar; beat until smooth. Frost cake. 



BANANA SPLIT CAKE 



Brenda Parks 
Galatia B.W. 



Crust 

1 stick of margarine 2 cups of Graham Cracker Crumbs 

Batter 

2 sticks of margarine 1 large container of Cool Whip 
2 cups of powdered sugar bananas 

2 eggs cherries 

1 small can of crushed pineapple pecans 

To make crust, melt 1 stick of margarine and add to Graham Cracker 
Crumbs. Blend together and press into oblong dish. Combine 2 sticks of 
margarine, 2 cups of powdered sugar, and 2 eggs. Beat till creamy and pour 
on crust. Slice bananas on top of mixture then cover with 1 small can of 
crushed pineapple. Top with 1 large container of Cool Whip. Chop up 
cherries and pecans and put on top. Chill for 8-10 hours before serving. 



59 
BANANA SPLIT CAKE 

Mrs. Bertie Baggett 
Brantleys Grove B.W. 

2 cups crushed graham crackers 1 stick margarine - melted 

Combine and form crust in square dish or pan 

Mix: 

3 cups confectionary sugar 1 8 oz. package of softened cream 

cheese 
1 whole egg 

Spread this mixture over graham cracker crust 

Add the following in layers: 

5 or 6 bananas sliced lengthwise 1 can of crushed drained pineapple 

1 59 cents cool whip V4 cup crushed pecans sprinkled over 

cool whip. 

A can of prepared cherry pie filling may be spreaded. Serve in squares. 
You may sprinkle lemon juice over the bananas to keep them from turning 
dark. 



BANANA SPLIT CAKE 



Mrs. Ralph Smithwick 
Merry Hill B.W. 



3 cups of crushed vanilla waffers 2 eggs 

1 % sticks melted margarine 5 bananas break in half, then split 

down center 
1 stick of margarine at room 

temperature big can of crushed pineapple 

1 cup of confectioners sugar 2 pkgs dream whip or a large bowl 

1 layer you mix the 3 cups of crushed vanilla waffers and the 1 !4 stick of 
melted butter. On the 2 layer you mix for 10 minutes at high speed the 1 
stick of butter at room temperature, 1 cup of sugar and the 2 eggs. On the 
third layer you fix the bananas, fourth layer you cover with the can of 
Pineapple and on the last layer you put the Cool Whip. Then top with 
chopped nuts and cherries. Put together in layer as they are listed in a deep 
10 x 14 inch pan. Serves 12 to 15. 



60 

BANANA SPICE CAKE 

Makes two 9 inch layers 



Gertha Copeland 
Brantleys Grove B.W. 



2 tablespoon lemon-flavored instant 

tea powder % cup pecan halves 

1 package (1 lb. 33 oz) spice cake mix 3 cups whipped cream 

1 tablespoon butter or margarine 2 medium bananas, peeled and sliced 

Preheat oven to 350 degrees. Add tea to cake mix and prepare according 
to package directions. Spoon into 2 greased 9 inch round cake pans. Bake 
25-30 minutes, or until cake springs back when lightly touched with fingers. 
Cool. Melt butter or margarine in a skillet. Add sugar and pecans. Cook, 
stirring constantly, until pecans are well coated and caramelized. Turn out 
onto waxed paper. Cool and crumble. Spread Vi cup of the whipped cream, 
1 sliced banans, and half of the crumpled pecans between cake layers. Frost 
sides and top with remaining whipped cream and garnish with remaining 
banana and pecans. 



BLUEBERRY CRUNCH 



Willie Mae Johnson 
Conway B.W. 



1 No. 2 Vi can crushed pineapple 1 box yellow cake mix 

3 cups blueberries Vi lb. melted butter 

2 A cup sugar 1 cup chopped pecans 

Vi cup sugar 

Lightly grease a 9 x 13 inch baking pan and spread the undrained 
pineapple over the bottom of the pan. Add the layer of blueberries and % 
cup sugar. Sprinkle the box yellow cake mix on top of the fruit layer. Drizzle 
the melted butter all over the layer of dry cake mix. Top it all with pecans. 
Sprinkle the remaining % cup sugar on top. Bake in a preheated 350 degree 
oven for 35 minutes to 40 minutes. After the cake has cooked for 25 
minutes, take a spoon and cut down through the cake to bottom of pan and 
let continue to cook until done. Good served warm with ice cream on top. 

BLUEBERRY DUMP CAKE 

Canara Harrell 
Rich Square B.W. 

1 box yellow cake mix 1 can crushed pineapple (drain*) 

1 can blueberry pie filling 1 cup chopped pecans 

1 Vi sticks margarine 

*(Save pineapple juice) 

Grease a square pan generously bottom and sides. Spread blueberries 
evenly, then spread drained pineapple on top of blueberries. Melt 
margarine. Spread cake mix over pineapple, then spread pecans. Mix 
melted margarine and pineapple juice and pour on top. Cook at 325 for 30- 
45 minutes. 



BLUEBERRY CAKE 



61 



Frances S. Shoulars 
Sandy Run B.W. 

Ella Ferguson 
Creech Memorial B.W. 



1 cup flour 
% cup brown sugar 



1 stick margarine 
1 cup pecans 



Mix and press into oblong pyrex dish. Bake 10 to 15 minutes at 350 
degrees. Cool in refrigerator. 



1 package dream whip or smooth 

whip 
1 large package cream cheese 



% cup sugar 
1 teaspoon vanilla 



Whip dream whip as directed on package. Then add cream cheese, sugar 
and vanilla. Put on top of above and chill. Then put one can of Blueberry Pie 
Mix on top. Keep in refrigerator. 



CARROT CAKE 



Mrs. Cecil Ca His 
Harrellsville B.W. 



1% 
4 
2 
2 



cups sugar 

cup salad oil 

eggs, well beaten 

tsps. soda 

cups all-purpose flour 



2 tsps. baking powder 

2 tsps. ground cinnamon 
1 tsp.salt 

1 cup chopped pecans 

3 cups grated carrots 



Mix sugar and salad oil together. Add well beaten eggs and mix well. 
Combine dry ingredients and stir in. Mix until smooth. Add chopped nuts 
and grated carrots. Bake in greased tube pan at 325 degrees until done. 
Frost with following: 

ORANGE GLAZE 



1 cup sugar 

% cup cornstarch 

1 cup fresh orange juice 

1 tsp. lemon juice 



2 Tbsps. butter 
2 Tbsps. grated orange peel 
V2 tsp. salt 



Combine the sugar and cornstarch in a saucepan. Slowly add orange 
juice and lemon juice and stir until smooth. Add butter, grated orange peel 
and salt. Cook over low heat until thick and glossy, cool. This is an excellent 
glaze to use with Carrot Nut Cake and Carrot Pecan Cake. 



62 

CARROT CAKE 



Mrs. Luther E. Morris 
Winton B.W. 



2 c. sugar 4 eggs 

1 V? c. Wesson Oil 1 t. vanilla 

Mix together, and beat well. Add 2 cups flour, 1 V2 t. cinnamon and beat 
well. Fold in 3 c. grated carrots. Bake in 3 layer's (using ordinary cake pans), 
at 350 degrees about 25-30 minutes. 

Icing 

1 stick margarine 1 box powdered sugar 

1 8 oz. pkg. cream cheese, mix well 1 t. vanilla 



Beat until creamy. Add a little milk if needed to make icing soft and creamy. 

CARROT CAKE 

Janet Taylor 
Galatia B.W. 

2 cups plain flour 1 tsp. soda 

1 tsp. salt 2 tsp. cinnamon 

1 V2 cups cooking oil 4 whole eggs 

3 cups grated carrots '/? cup chopped or grated nuts 

Sift flour, soda, salt and cinnamon; add oil, eggs, carrots and nuts. Mix 
well. Pour into round or square pans. Bake at 350 for 30 min. 

Icing 

1 stick margarine 1 8 oz. pkg. cream cheese 

1 1 -lb. box confectioner's sugar 1 tsp. vanilla 



Mix all ingredients until creamy; spread on cake. 



Loretta Tinkham 
Mt. Tabor B.W. 

8 oz. pkg. cram cheese 1-2 tsp. vanilla 

1 stick margarine 1 box confectioners sugar 

Let cheese and margarine melt at room temperature. Then mix till light 
and fluffy. Sift confectioner sugar into mixture, and mix well, add vanilla. If 
you have pecans, add V2 cup. Also if desired, you can add 1 cup of coconut 
to that if you want. 



1 '/ 2 

4 

2 
2 



cups sugar 
cup oil 
eggs 

cups flour 
cups flour 



PEANUT CARROT CAKE 



63 



Dot Eason 
Jackson B.W. 



1 Vz t. soda 

2 t. cinnamon 

2 cups grated carrots 

2 cups grated carrots 

1 cup chopped peanuts 



Bake at 350 for 25 minutes. 



1 box powdered sugar 

1 8 oz. pk. cream cheese 

2 cups chopped peanuts 



Frosting 



1 stick of butter 
1 t. vanilla 



COUNTRY-FAIR CARROT CAKE 



Emma Jean Williams 
Winton B.W. 



2V2 c. cake flour 

2 c. sugar 

1 V2 t. double acting baking powder 

1 t. cinnamon 

1 t. ground cloves 

1 t. nutmeg 



% t. salt 
1 V2 c. salad oil 

4 eggs 
1 % c. grated carrots 
1 c. chopped pecans 
cream cheese glaze 



Preheat oven 350 degrees. Grease 10-inch bundt pan. In large bowl with 
mixer at low speed, beat y k c. water and first 9 ingredients until well mixed; 
increase speed to medium; beat 2 minutes, occasionally scraping bowl with 
rubber spatula; stir in carrots and pecans. Pour batter into pan; level batter 
with spatula. Bake 1 hour or until toothpick inserted in center comes out 
clean. Cool cake in pan on wire rack 10 minutes; remove from pan and cool 
completely on wire rack. Spread top of cooled cake with Cream-Cheese 
Glaze, letting excess drip down sides. 



Cream-Cheese Glaze: In small bowl with mixer at low speed, beat 1 % c. 
confectioners' sugar, one 3-oz. pkg. cream cheese softened, 1 T. light corn 
syrup, and Vi t. vanilla extract until smooth. 



64 



CARROT CAKE 



Loretta Tinkham 
Mt. Tabor B.W. 



2 cups all purpose flour 

2 cups sugar 

2 tsp. baking soda 

1 tsp. salt 

2 tsp. cinnamon 



4 eggs 

1 cup cooking oil 

4 cups grated raw carrots 

(8-9 medium size carrots) 
Vz cup chopped pecans 



Sift together, flour, sugar, soda, salt and cinnamon. In a large bowl beat 
eggs till fluffy; slowly beat in oil. Gradually add flour mixture, beating till 
smooth. Mix in carrots and nuts. Pour into three greased and floured 8 to 9 
inch round cake pans. Bake in 350 degree oven for 25-30 minutes or till 
done. Cool in pans 10 minutes, remove from pans. Cool completely on 
racks. Fill and frost with cream cheese frosting. Decorate top with pecan 
halves, if desired. 



SPICY CARROT SNACK CAKE 



Mrs. Henry A. Langley 
Ahoskie B.W. 



Oven 325 degrees, 9 inch cake pan. 

Using solid shortening, grease bottom only of 8 or 9 in square cake pan. 



1% cups self rising flour 

1 cup sugar 

2 teaspoons cinnamon 



% cup cooking oil 
2 eggs 
2 teaspoons vanilla 



Lightly spoon flour into measuring cup; level off. Measure ingredients in 
order listed in large bowl. Blend 1 minute at low speed; 2 minutes at 
medium speed. Then mix together; 

1 cup grated carrots 1 cup chopped nuts 

V2 cup dates 

Stir into batter. Pour into greased cake pan. Bake at 325 degrees for 40-50 
minutes until toothpick inserted in comes out clean. Sprinkle with 
powdered sugar or top with whipped cream when served. 



APPLE SAUCE FRUIT CAKE 



Nora W. Harris 
Cashie B.W. 



2 

2 

3 

3'/ 2 



stick margarine 

cups sugar 

whole eggs 

cups self rising flour 

box raisins (Seedless) 



1 lb. candied cherries 

1 lb. candied pineapple 

1 large can apple sauce 

4 cups pecans 

1 teaspoon cinnamon 

1 teaspoon cloves 



Cream margarine and sugar together. Add eggs and half of flour. Use 
other half of flour to dredge fruit. Mix with creamed sugar mixture. Add 
apple sauce, nuts and spices. Bake in tube pan 4 hours at 250 degrees. 



LEMON FRUIT CAKE 



or, 



Rowena Bryant 
Buckhorn B.W. 



V? lb. butter 

1 c. sugar 

5 eggs 

1 % cups cake flour 



Vi tsp. baking powder 

1 lb glazed cherries 

1 glazed pineapple 

4 cups chopped pecans 

2 ounces lemon extract 



Cream butter and sugar; add eggs slowly. Mix in nuts and fruits which 
have been mixed with 3 A cup of the flour. Add lemon extract and rest of 
flour. Bake in well-greased and floured tubepan. Put in cold oven and bake 
at 250 degrees for three hours. Delicious 



HOLIDAY FRUIT CAKE 



Hazel Smith 
Sandy Run B.W. 



1 cup buter 

3 cups self rising flour 

6 eggs 

2 cups sugar 

1 cup sweet milk 



1 teaspoon cloves 

1 teaspoon nutmeg 

1 box raisins 

1 cup pecans chopped 

[ A pound coconut 



Cream butter and sugar. Add eggs, Peat. Alternately add flour and milk. 
Beat well. Add coconut, raisins, and nuts that have been coated with flour. 
Spices should be mixed with flour. 



Filling 



2 cups sugar 
1 Vi cups boiling water 
2 lemons (pulp) 



1 cup cocnut 

4 tablespoons flour 

2 oranges (pulp) 



Mix sugar and flour, add water, lemon and oranges. Cook till thick like 
honey. Add coconut and cook 2 minutes. When cool put between layers, 
on top and sides. 



ANGEL STRAWBERRY CAKE 



Mrs. Eddie Joyner 
Conway B.W. 



Duncan Hines Angel Food Cake Mix 
1 10 oz. thawed strawberries 



1 9 oz. Cool Whip 
% teaspoon red food color 



Mix cake as directed on box. After cake has cooled, slice into 3 layers. 
Fold drained strawberries and food coloring into cool whip. Spread juice 
from strawberries over the layers before frosting. 



66 



JAPANESE FRUIT CAKE 



Mrs. Bert Willis 
Merry Hill B.W. 



1 cup butter 1 can or 1 lb. coconut 

2 cups sugar 6 eggs, separated, white stiffly beaten 

3 cups flour 2 teaspoons cinnanon 

2 cups pecans 1 teaspoon ground clover 

1 cup milk 1 teaspoon nutmeg 

1 box seeded raising 

Cream butter, sugar and egg yolks. Sift all dry ingredients together, add 
milk, coconut, pecans and raisins. (Roll nuts and raisins in flour before 
adding) add egg whites. Bake in layers until done. 

Filling 

2 cups sugar 2 oranges 

4 Tablesppons flour 2 lemons 

1 lb. dry coconut cup boiling water 

Peel and cut oranges and lemons in bit pieces. Add to boiling water, stir. 
Add sugar and flour and cook until thick like honey. Remove from heat and 
stir in coconut. Cool and paste on cake layers. 



STRAWBERRY CAKE 



Julia Outland 
Roberts Chapel B.W. 



1 package Duncan Hines White Cake 

Mix 1 % cups frozen strawberries (thawed) 

3 teaspoons plain flour 1 cup wesson oil 

1 small package strawberry jello 4 eggs 

Empty one package of white cake mix into large mixing bowl. Add three 
teaspoons plain flour and one package of strawberry jello (undissolved). 
Mix well. Measure into another bowl 3 A cup thawed strawberries, Vz cup 
juice, 1 cup wesson oil. Stir to blend and then pour all at once over dry 
ingredients. Set mixer at medium speed and start mixing. Add eggs, one at 
a time beating well after each, allow 4 to 5 minutes for total mixing, 
stopping half way to stir up from bottom and sides with a spoon. Pour into 
greased pans and bake at 350 degrees for around 35 minutes. Cool. Follow 
directions on cake box for cooking instructions. 

Frosting 

1 stick margarine 1 box 10X sugar 

pinch of salt 

Cream margarine and sugar together. Add salt. Add enough strawberries 
and strawberry juice gradually to moisten and whip to a thick whipped 
cream stage. Beat until fluffy and light. Put cake together with a generous 
layer of frosting. Then smooth the whole cake with the rest. Use all frosting 
because the cake absorbs it as it mellows. This will ice two to three 9 inch 
layers. 



67 



STRAWBERRY NUT CAKE 



Marion Bracy 
Creech Memorial B.W. 



1 packatge Duncan Hines White Cake 

Mix 
1 package strawberry jello 
1 cup wesson oil 
1 cup frozen strawberries 



\h cup milk 

4 eggs 

1 cup flake coconut 

1 cup nuts 



Mix all ingredients and bake at 350 degrees in 3 layer pans for 25 to 30 
minutes. 



Icing 



1 box powdered sugar 
1 stick butter or margarine 
v ? strawberries 



V2 cup nuts 
v 2 cup coconut 



STRAWBERRY MERINGUE CAKE 
(Delicious and pretty) 



Gwendolyn Reinhart 
Woodland B.W. 



1 pkg. yellow cake mix 

1 cup orange juice 

V-j cup water 

1 T. orange peel 

4 egg yolks 

4 egg whites 



% t. cream of tartar 

1 cup sugar 

1 quart strawberries 

2 cups whip cream 
% cup sugar 



Combine cake mix, orange juice, water, egg yolks, and orange peel. Pour 
into 2 round greased floured pans. Beat egg whites with cream of tartar to 
soft peaks ; gradually add sugar beating to stiff peaks. Spread meringue 
over cake batter. Bake at 350 for 40 minutes. Cool completely. Remove 
from pan keeping meringue side up. Whip cream with % cup sugar. 
Spread 7 h of cream over bottom layer; add % of berries sliced on top. Add 
top layer, add remaining whip cream and berries. 



STRAWBERRY CAKE 



Mix: 



Madge Jenkins 
B.W. 



1 box yellow cake mix 
1 strawberry jello (small box) 
1 small pkg. frozen strawberries 
(thrawed and mashed) 



'3 cup Wesson Oil 
4 eggs (1 at a time) 



Bake at 350 degrees in tube pan or layers. 



Icing: 



5 Tbsp. flour 
1 cup milk 
1 cup sugar 



V? lb. butter or margarine 
1 tbsp. vanilla 



Cook flour and milk over medium heat until thick; stiring constantly. Cool 
and add sugar, butter, and vanilla. Beat at high speed until smooth and 
creamy. 



G8 



CREAM CHEESE CAKE 



stick margarine 

cup veg. shortening 

eggs yolks 

cups sugar 

cups flour (all-purpose) 



Mrs. L.G. Smith 
Holly Springs 
1 tsp. baking soda 
1 cup buttermilk 
1 tsp. vanilla 

1 sm. can (3 V2 oz.) flaked coconut 
''■■ cup chopped nuts (pecans) 
5 egg whites (beaten stiff) 

Cream margarine and veg. shortening together. Add sugar and egg yolks 

blend well. Sift flour and baking soda together, then alternate flour and 

buttermilk adding it to cream mixture. Stir in vanilla, coconut, and nuts. 

Fold in egg whites until all ingredients are well blended. Pour into greased 

and floured cake pans. Bake at 350 degrees 25 min. 



Cream Cheese Frosting 



1 (8-oz.) pkg. cream cheese (softened) 
V? stick margarine 



1 lb box powdered sugar 
» tsp. vanilla 
"? cup chopped pecans 



Blend cheese and margarine until smooth. Spread between layers, on top 
and sides. Then sprinkle nuts over top. 



CHEESECAKE 



graham cracker crumbs 
pound small curd cream 
style cottage cheese (DRY) 
(8 ounce) packages cream 
cheese softened 
cups sugar 



Loretta Tinkham 
Mt. Tabor B.W. 

4 eggs, slightly beaten 

(Hip corn starch 
2 tablespoons lemon juice 
1 teaspoon vanilla 
1 ■ cup Mazola margarine, melted 
1 pint dairy sour cream 



Grease 1 (9 inch) tube pan; dust with graham cracker crumbs. Sieve 
cottage cheese into large mixing bowl. Add cream cheese. Beat with high 
speed of electric mixer until well blended and creamy. Beating at high 
speed, blend in sugar, then eggs. Reduce speed low. Add corn starch, 
lemon juice and vanilla. Beat until blended. Add melted margarine and sour 
cream, blend with low speed. Pour into prepared pan. Bake at 325 degrees 
F. (slow) oven about 1 hour and 10 mins. or until -firm around edges. Turn 
off oven. Let cake stand in oven 2 hours. Remove and cool completely on 
wire rack. Chill. Remove sides of pan. You can use a can of blueberry or 
cherry pie filling on top. 

Graham Cracker Crumbs 

1 V2 cups of graham cracker crumbs 1 stick butter 

1 teaspoons cinnamon 

Use a rolling pin to crush the graham crackers with. Measure 1 v ? cups of 
crumbs. Then melt the butter and mix with the graham cracker crumbs. 
And mix the cinnamon with that. You grease the tube pan with butter or oil. 
then you press the crumbs mixture to the pan. 



CHOCOLATE POUND CAKE 



69 



Mrs. Leroy Barrett 
Creeksville B.W. 



V2 pound butter 

5 eggs 

3 cups sugar 

V? cup cocoa 

V2 teaspoon baking powder 



V2 pound crisco 

3 cups and 2 tablespoons flour 

1 V* cups milk 

Vi teaspoon salt 

1 teaspoon vanilla 



Cream butter and crisco. Add sugar, a little at a time. Add one egg at a 
time. Add milk and flour little each time and mix well. Bake 325 degrees for 
1 hour and 25 minutes. 



POUNDCAKE 



Trudy Lane 
Winton B.W. 



1 c. butter 

V2 c. Crisco 

3 c. sugar 

3 c. flour (plain or cake flour) 

1 c. milk 



5 eggs 

1 /2 t. baking powder 

V2 t. salt 

1 t. lemon extract 

1 t. vanilla 



Bake 325 degrees about 1 V2 hours. Cream butter and sugar together, 
then eggs, flour and milk. 



POUND CAKE 



5 eggs 

2 scant cups sugar (sifted) 

2 cups flour 



Mrs. R.W. Britt 
Severn B.W. 

2 sticks butter or margarine 
1 tsp. vanilla 
V2 tsp. almond extract or lemon juice 



Sift flour five times, measuring after sifting first time. Cream butter and 
sugar thoroughly. Add eggs, one at a time, beating well after each. Add 
flavoring. Gradually add flour and continue beating until all flour is used. 
Bake in 10-inch tube pan, which has been well greased and lined with 
brown paper, at 325 degrees for 1 hour and 15 minutes. 



POUNDCAKE 



Cream together: 

2 sticks butter 

Cream: 

3 cups sugar 

Add and mix well: 

1 t. lemon flavoring 
1 t. vanilla flavoring 
3 cups sifted cake flour 



Mary Callis 
Harrellsville B.W. 



Vi cup Crisco 



1 t. baking powder 

5 eggs 

1 cup buttermilk 



Grease and line tube pan. Cook 1 hr. and 20 min. at 325 degrees. 



70 



POUNDCAKE 



Fannie Bryant 
Lasker B.W 



1 1-lb. box 10X sugar 3 cups cape flour 

1 stick margarine 1 tsp. lemon flavoring 

2 sticks butter 2 tsps. vanilla flavoring 
6 large eggs 

Cream butter, margarine, and sugar well. Add two eggs to the mixture. 
Beat two minutes on high speed of mixer; lower speed and add the flour 
and rest of eggs alternately until all the flour and eggs are used. Bake at 325 
1 hour and 10 minutes. 



POUNDCAKE 



Myrtle Lassiter 
Creeksville B.W. 



Vi pound butter 6 eggs 

3 cups sugar % pint sour cream 

3 cups sifted cake flour 1 teaspoon vanilla 

% teaspoon soda Vi teaspoon almond extract 

Cream thoroughly butter and sugar. Add eggs one at a time, beating after 
each addition. Add flavoring. Add flour which has been sifted with soda: 
Add sour cream. Mix well. Bake in tube pan for about one hour and 15 
minutes. Turn off heat and leave in oven 15 min. Bake in moderate oven 350 
degrees. 



COCONUT POUND CAKE 

OllieOdom. 
Horton B.W. 

1 pound butter 3 cups all purpose flour 

3 cups sugar 1 cup milk 

5 eggs 1 cup shredded coconut 

1 teaspoon lemon extract 

Cream thoroughly the softened butter - gradually adding the sugar; 
mixing well. Add eggs one at a time, beating after each addition. Add flour, 
milk, coconut and lemon extract, blending well. Pour into greased and 
floured large tube pan. Bake at 350 degrees for seventy-five to ninety 
minutes. 



71 



CHOCOLATE POUND CAKE 



(This recipe was given to many of us by the former Rev. J.L. Walter Moose. It is a delicious 
cake.) 

Seaboard B.W. 

VS lb. butter V2 teaspoon salt 

V2 cup Crisco 1 teaspoon baking powder 

3 cups sugar V2 cup cocoa 

5 eggs 1 % cup milk 

3 cups flour 1 teaspoon vanilla 

V2 teaspoon lemon juice 

Sift and measure flour. Sift again with salt, baking powder, and cocoa. 
Cream butter and Crisco, gradually add sugar. Add eggs one at a time, 
beating well after each is added. Add dry ingredients alternately with milk, 
beginning and ending with dry ingredients. Add vanilla and lemon juice, 
Grease and flour 10" tube pan, then line bottom of pan with brown paper. 
Bake about 1 V2 hours at 300 F. Cool in pan after baking. Remove from pan 
and frost if desired. 

Frosting 

1 stick margarine 1 whole eggs, beaten 

2 squares chocolate 1 pkg. confectioners sugar, sifted 
1 teaspoon lemon juice pinch of salt 

Melt margarine and chocolate over hot water then add other ingredients. 
Add enough whole milk or cream to produce a spreading consistency. 



POUNDCAKE 

Mrs. Cecil H. Harrell 
Colerain B.W. 

2 sticks butter M> c. Crisco 
5 eggs 3 c. sugar 

3 c. plain flour 1 c. milk 

V? tsp baking powder pinch salt 

1 tsp vanilla or lemon flavoring 

Cream butter, shortening and sugar until light and fluffy. Add egg yolks 
which have been beaten to a lemon color. Combine flour, salt and baking 
powder. Add to cream mixture alternately with milk. Fold in egg whites 
which have been well beaten. Add flavoring. Spoon mixture into well 
greased and floured tube pan. Bake at 325 degrees for 1 hr. 15 min or until 
cake is done when tested with wooden pick. Cool in pan 10 min. before 
turning out. 



72 



COCONUT POUND CAKE 



Ruth Rumfelt 
Rich Square B.W. 



1 '/2 cups Crisco 1 tsp. baking powder 

2Y2 cups sugar % tsp. salt 

5 eggs 1 cup milk 

3 cups plain flour 1 cup Angel Flake Coconut 

Cream sugar and Crisco for 10 minutes. Add eggs one at a time. Add dry 
ingredients alternately with milk. Fold in coconut. Place in cold oven - set 
temperature at 300 degrees. Bake for 1 hour and 25 minutes. 

Glaze 

V2 t. mgarine 2 tsp. white Karo Syrup 

1 cup sugar V2 cup buttermilk 

Cook slowly - don't let it thicken. Pour over hot cake. Cover immediately 
and let set overnight. 



KENTUCKY WONDER POUND CAKE 

Margaret Davidson 
Mars Hill B.W. 

2V2 c. sifted self-rising flour 1 c. plus 1 T. crushed pineapple 

2 c. sugar 2 T. hot water 

1 V2 c. Crisco vegetable oil 2V2 t. cinnamon 

4 egg yolks 1 c. chopped nuts (floured) 

Beat egg whites stiff - cream sugar and oil; add all other ingredients 
except egg whites and nuts. Beat well and fold in egg whites and nuts. Bake 
at 350 degrees for 1 hr. in greased and floured tube pan. Cool before turning 
out of pan (about one hr.) 



MORAVIAN POUND CAKE 



Virginia Cobb 
Buckhorn B.W. 



1 c. butter 3 c. cake flour 
'2 c. crisco V2 tsp. salt 

3 c. sugar V2 tsp. baking powder 

2 tsp. vanilla 1 tsp. mace 
5 eggs 1 c. milk 

Blend butter and shortening; add sugar gradually and beat until fluffy. 
Add eggs one at a time beating well after each. Scrape bowl often. Sift 
flour, baking powder and mace together. Add to butter mixture alternately 
with milk beginning and ending with flour. Add vanilla. Bake in large tube 
pan in 350 degree oven 1 hour and 15 to 30 minutes. Remove from pan 
immediately and cover tightly in cake server. Do not uncover until cake is 
cold. 



VANILLA WAFER CAKE 



73 



Marie Clinton 
Winton B.W. 
Verlie Brown 

Colerain B.W. 
Dianne Vivervette 

Ahoskie B.W. 



2 sticks margarine (room temp. 
2 c. sugar 



1 t. vanilla flavoring 
6 eggs 



Blend together above ingredients. Then mix one 12 oz. box vanilla wafers 
broken into pieces (not crushed), 1 cup chopped pecans, and 1 - 7 oz. can 
angel flake coconut. Grease and flour tube pan . Bake at 275 for 1 hour 45 
minutes. Note: Verlie Brown, Colerain B.W., says she adds V2 cup milk to 
her recipe. 

VANILLA WAFER POUND CAKE 



Mrs. L.I. Bowen 
CashieB.W. 



2 sticks butter or margarine 

1 12 oz. box vanilla wafers 
V2 cup milk 

2 cups sugar 



6 eggs 

1 tsp. vanilla 

1 cups nuts 

2 cups coconut 



Cream butter and sugar. Add eggs one at a time and mix well after each. 
Blend in vanilla wafers, milk and vanilla. Add nuts and coconut. Bake in 
greased pan for one hour and half at 300 degrees. 



RAISIN PUDDING CAKE 



Emma Martin 
Conway B.W. 



1 package yellow cake mix 

1 package (4 serving size) Jello 

pudding, Instant lemon flavor 
4 eggs 



1 cup sour cream 

1 cup chopped raisins 

1 cup oil 



Combine cake mix, pudding mix, eggs, sour cream and oil in large mixing 
bowl. Blend well and beat for 2 minutes. Stir in raisins. Pour into a 10 inch 
greased tube pan. Bake 350 degrees for 1 hour. Cool for 15 minutes. 
Remove from pan and glaze with: 



1 tablespoon hot milk 



1 cup sifted confectionary sugar 



74 



RAISIN CAKE 



L ill ie Mae Watson 
Conway B.W. 



1 box of yellow cake mix 3 eggs instead of two 

In place of water use milk or 
buttermilk 

Mix and make your cake into three layers. After it cools use this icing: 

Raisin Icing 

1 stick of butter or margarine 1 pkg. raisins 

1 cup milk 1 tsp. vanilla flavoring 

2 cups sugar 

Put your raisins in blender and cut them up. Put butter or margarine in 
large sauce pan and add sugar. Let it melt. Add raisins and flavoring. Cook 
slowly after it has thickened. Add nuts if desired and then streak your cake. 
It is very rich but tasty. 



FUDGE DELIGHT 



Julia Outland 
Roberts Chapel B.W. 



4 eggs V4 cup sifted flour 

2 cups sugar 1 cup pecans 

% cup margarine 1 teaspoon vanilla 

pinch of salt 2 heaping tablespoons cocoa 

Beat eggs well, add sugar, beat well again. Add cocoa in melted butter, 
add flour and other ingredients. Pour into unbuttered can, place in pan of 
cold water. Bake at 325 degrees for 45 minutes. Serves six. 



TUNNEL OF FUDGE CAKE 



Bernice Long 
Jackson B.W. 



1 v 2 cups margarine (3 sticks) 1 p kg. Pillsbury Cream Milk Chocolate 

6 eggs Frosting Mix. (Leave one cup mix 

1 V 2 cups sugar ou t) 

2 cups all purpose flour 2 cups chopped nuts 

Cream margarine, add sugar, beat well. Add eggs beating well, add flour 
and frosting mix. Mix well, stir in nuts. Pour in greased tube pan. Bake at 
325 degrees for one hour and 10 minutes, cool in pan. Turn out in plate. Ice 
with Pillsbury Creamy Milk Chocolate Mix if desired or serve plain. 



CHOCOLATE CAKE 



75 



Peggy Brinkley 
Galatia B.W. 



1 stick butter or margarine 

1 cup sugar 

4 eggs 

1 cup self-rising flour 



1 tsp. vanilla 

1 can Hersey's syrup (large) 
pinch of salt 



Cream the butter and sugar together. Add the ramaining ingredients and 
beat well. Pour the batter into a greased and floured 9x13 pan. Bake 30 to 35 
minutes at 350 degrees F. Cake may be served frosted or unfrosted. 



CHOCOLATE CAKE 



Myrtle Lassiter 
Creeksville B.W. 



Is there a southern boy who doesn't like chocolate cake? We sincerely doubt it. If chocolate is 
one of your favorites then this recipe will become a standard for you. 



2 sticks butter 
4 eggs 

3 teaspoons baking powder 



2 cups sugar 

3 cups flour 
1 cup milk 



Cream butter and sugar. Add eggs beating well, after each addition. Add 
flour, baking powder, and milk alternately. Add flavoring. Spoon one spoon 
at a time into six nine inch cake pans. Stack with chocolate filling. 



CHOCOLATE SHEET CAKE 



Mrs. Walter S. Jones 
Conway B.W. 



1 stick margarine 

1 c. sugar 

4 eggs 

1 c. plain flour 



pinch of salt 
1 t. baking powder 
1 can chocolate syrup (1 lb. can) 
1 t. vanilla 



Bake at 350 degrees for 30 min. 



Icing 



1 stick margarine 
'A c. evap. milk 



cup sugar 

c. chocolate semi-sweet bits (6 oz. 



Bring margarine, sugar, evap. milk to a boil and cook 1 to 2 min. Remove 
from heat, add chocolate bits and stir until melted. Pour over cake while 
warm. 



76 



CHOCOLATE FROSTING 



Myrtle Lassiter 
Creeksville B.W. 



3 cups sugar 

% teaspoon cream of tartar 

2 tablespoons of butter 

2 egg yo'ks 



3 squares chocolate 

1 cup milk 

1 teaspoon vanilla 



Cook sugar, chocolate, cream of tartar and milk to a soft ball stage. Pour 
slowly over egg yolk, beating with rotary as electric beater. Add butter and 
continue to beat until it loses its gloss. When cold, add vanilla and spread 
on cake. 



CHOCOLATE SHEATH CAKE 



Mrs. Delbert Burnett 
Buckhorn B.W 



1 stick margarine 

4 T. unsweetened coca 

Bring above to a boil and pour over: 

2 cups sugar 

2 cups flour (plain) 

Mix above and add: 

'/2 cup buttermilk 
2 eggs (slightly beaten) 
1 tsp. soda 



Vz cup shortening 
1 cup water 



Vz tsp. salt 



1 tsp. vanilla 



Pour in greased loaf pan (9 x 13), and bake at 400 degrees for approx. 20 
minutes, or until done. 



Icing 



Right away mix: 

1 stick margarine 
4 T. cocoa 



6 T. milk 



Bring to a boil. Add 1 box of powdered sugar and. 1 tsp. vanilla. Beat well 
and spread on cake while hot. 



CHOCOLATE STARLIGHT 
DOUBLE DELIGHT CAKE 



77 



Mrs. Henry A. Langley 
B.W. 



2 pkgs. cream cheese !3 oz xz.) 6 cups (1 V2 lbs.) confectioners sugar 

Vi cup shortening % cup hot water 

V2 teasp. vanilla 4 squares (4 oz.) chocolate melted 

Cream 2 pkgs. cream cheese, 14 cup chortening, Vz teasp. vanilla. Blend 
well. Measure 6 cups (1 Vz lbs.) XX sugar. Blend 14 of sugar into creamed 
cheese mixture. Add % cup hot water alternately with balance of sugar. 
Blend. Add 4 squares choc, melted. Leave exactly Vz of mixture as frosting 
for cake. Then: 14 cup shortening; 3 eggs; % cup milk; 214 cup self rising 
flour. Combine 14 cup additional shortening in remaining choc, mixture. 
Mix thoroughly. Blend in 3 egg - one at the time, beat for one minute. 
Measure % cup milk and add alternately with 214 cup self-rising flour. Pour 
into two 8 inch layer pans. Bake in oven (350) 30-35 mins. Cool. Frost cake 
when cooled with reserved frosting mix. 



FUDGE CUPCAKES 



Mrs. Rufus E. Darden 
Buckhorn B.W. 



1% cups sugar 1 cup margarine 

1 cup all-purpose flour 1 !4 cups chopped pecans 

4 eggs 1 tsp. vanilla extract 

4 squares semi-sweet chocolate 

Combine sugar, flour and eggs; blend by hand, but do not beat. Melt 
chocolate and margarine in a saucepan; stir in nuts. Combine sugar mixture, 
chocolate mixture and vanilla; blend, but do not beat. Pour into paper-lined 
muffin tins and bake at 325 degrees for 30 minutes. Yields two dozen 
cupcakes. 



ORANGE CUPCAKES 



Martha B. Dacus 
Roberts Chapel B.W. 



1 stick butter 1 cup sugar 

2 eggs 2 cups plain flour 
% cup buttermilk 1 teaspoon soda 

1 teaspoon vanilla V2 teaspoon salt 

V2 cup raisins 

Cream butter and sugar. Add eggs, flour, salt, soda, milk and vanilla. Mix 
well. Add raisins. Spoon into muffin tins. Bake in small size muffin tins. 
Cook at 325 degrees until brown. Makes 48 small cupcakes. 

Topping 
Juice of 2 oranges and 1 lemon, 1 cup sugar and graded rind of all fruit. 
Pour over warm cakes. 



78 



CHOCOLATE SHEATH CAKE ICING 
(Tinker Cake) 









Mrs. Jerome Tinkham 
Mt. Tabor B.W. 


2 
2 

1 
1 
1 
1 


cups sugar 

cups flour 

teaspoon soda 

teaspoon ground cinnamon 

cup water 

stick margarine 


Vz 
4 

Vi 
2 
1 


cup all-vegetable cooking oil 
tablespoons cocoa 
cup buttermilk 
eggs, slightly beaten 
teaspoon vanilla extract 



Sift together the sugar, flour, soda, and cinnamon. Set aside. In a 
saucepan place the water, margarine, oil, and cocoa. Bring to boil and pour 
over dry ingredients, mixing well. Set aside. Mix together the buttermilk, 
eggs, and vanilla extract; add to chocolate batter. Pour batter into greased 
and floured 13x9x2 inch pan. Bake at 400 degrees. F for 20 minutes. Start 
chocolate icing about 5 minutes before cake is done and frost cake in pan. 



1 stick margarine 
4 tablespoons cocoa 
6 tablespoons milk 



Chocolate Icing 

1 teaspoon vanilla extract 
1 cup chopped pecans 
1 box 10X sugar 



Place margarine, cocoa, and milk in a saucepan. Bring to a boil, being 
careful not to let it scorch. Then add powdered sugar, vanilla extract, and 
pecans. Spread on hot cake. 



ORANGE JELLO CAKE 



Mrs. Jesse Vinson 
Meherrin B.W. 



5 eggs 

1 pkg. orange jello 
% cup boiling water 



1 box orange Duncan Hines Cake Mix 
% cup oil 



Beat eggs, add oil and cake mix. Dissolve jello in % cups boiling water, 
then add to mix. Pour in greased tube pan. Bake at 325 degrees for 45 
minutes. 



ORANGE SLICE CAKE 



79 



Rebecca Cale 
Ahoskie B.W. 



Vi lb. butter or oleo. 

2 cups sugar 

5 eggs 

1 cup fresh coconut or angel flake 

coconut 

'/z cup buttermilk 

1 level tsp. soda, add to buttermilk 



1 tsp. vanilla 

3 cups plain flour sifted 

8 oz. pkg. dates chopped 

8 oz. pkg. orange slices, cut in smal 

pieces 

1 cup pecans 

Vi cup black walnuts 



Cream butter and sugar well, add eggs one at a time beating after each 
addition. Add vanilla, flour, and milk. Batter will be heavy. In another bowl 
add coconut, nuts, candy, and dates. Sprinkle with a little flour to keep from 
sticking together. Then add to first mixture, stir well. Put in tube pan and 
bake at 225 degrees for 2 hours or until done. May take a little longer 
depending on oven. 

Filling For Orange Slice Cake 

While cake is still warm but not too hot, make a mixture of Vz box of 
confectionary sugar and V2 cup fresh orange juice. Blend together and pour 
over cake. Store in refrigerator over night before serving. 



SPRINGTIME ORANGE BLOSSOMS 

Mrs. Garland Barnes 
Severn B.W. 



3 eggs 

1 Vs cups granulated sugar 

V2 cup water 

114 cups all-purpose flour 

1 Vz tsp. baking powder 



Vi tsp. salt 

1 tsp. vanilla 

6 cups sifted confectioner sugar 
juice of 2 lemons and 2 oranges 
grated rind of 1 lemon and 2 oranges 



Beat eggs until creamy; add sugar gradually. Add water alternately with 
flour which has. been sifted with salt and baking powder 3 times. Add 
vanilla. Bake in small muffin pans at 350 for 12 to 15 min. Remove from pans 
immediately and dip in frosting while they are hot. Place on wax paper to 
dry. 



80 



OATMEAL CAKE 



Mrs. M.E. Baker 
Harrellsville B.W. 



1 % cups boiling water 

1 cup oats 

1 stick butter or margarine 

1 cup brown sugar 

1 cup white sugar 



1% 

1 
1 
1 



eggs 

cups flour (self-rising) 
teaspoon ground cinnamon 
teaspoon soda 
teaspoon salt 



Mix boiling water and oats and let stand 20 minutes. Cream together 
shortening and sugar. Add eggs and beat well. Add oats mixture. Add dry 
ingredients and mix well. Bake in a greased sheet pan at 275 degrees for 35 
to 45 minutes. While still warm, put topping on cake and return to oven to 
broil for about 3 to 5 minutes. 



Topping For Oatmeal Cake 



1 cup light brown sugar 
1 stick butter or margarine 



V* cup evaporated milk 
1 cup coconut 



Mix all ingredients and spread on cake. Place under broiler for 3 to 5 
minutes. 



OATMEAL CAKE 



Mattie Mae Hoggard 
Connaritsa B.W. 



1 c. Quick Oats 

V2 c. butter 

1 c. brown sugar 

1 t. cinnamon 
Vi t. salt 

2 eggs well beaten 



1 Vi c. boiling water 

1 c. sugar 

1 t. vanilla 

1 t. soda 

1 Vz c. flour 



Pour water over oats and let stand 20 minutes. Add sugar and butter and 
mix well. Add eggs and vanilla. Sift all dry ingredients and add to mixture. 
Mix well. Pour in greased pam 9x13 and bake 30 minutes at 350. 



Icing 



1 c. coconut 
Vi c. canned milk 
'/2 chopped nuts 



1 c. brown sugar 
1 T. butter 



Mix and spread on cake. Put in oven on broil and let cook until it bubbles 
or browns. 



MARILEAN OATMEAL CAKE 



81 



Mrs. Charlie Powell 
Horton B.W. 



1 Vi cups boiling water 2 eggs 

1 cup Quick cooking oatmeal 1 V% cups flour 

Yi cup margarine 1 teaspoon soda 

1 cup light brown sugar Vi teaspoon salt 

1 cup sugar 1 teaspoon cinnamon 

Pour boiling water over oatmeal and margarine. Mix well and let stand 
twenty minutes, stirring occasionally. Combine sugar with eggs. Blend well. 
Add flour, soda, salt and cinnamon. Mix. Add oatmeal to batter. Pour into 
greased and floured sheet pan (9x13x2). Bake at 350 degrees for thirty-five 
to forty minutes. 

Topping 

'/2 cup butter Vi evaporated milk 

1 cup coconut V2 teaspoon vanilla 

1 /2 cup sugar 1 cup raisins (optional) 

Mix all ingredients together and spread on warm cake. Place under broiler a 
few minutes to brown top. 



DELICIOUS COCONUT CAKE 



Peggy Jones 
Mars Hill B.W. 



2 c. sour cream 2 c. granulated sugar 

2 12 oz. pkgs. frozen coconut 

Mix together and leave covered in refrigerator overnight. Use yellow cake 
mix and cook according to package directions. Make 2 layers and split each 
layer, making four. Ice with the mixture between layers and on top. Do not 
ice sides. Seal in cake cover and refrigerate for 4 days. Icing is slightly liquid 
and absorbs into cake, making it delicious! 



COCONUT CAKE 



Ruth Baker 
Merry Hill B.W. 



2V2 cups of self-rising flour 2 cups of sugar 

6 eggs 1 cup shortening 

2 tablespoons of lemon flavoring 

Beat all together about 2 V2 minutes. Cook in layers. 

Filling 
2 cups of fresh coconut 1 cup of milk 

1 cup of sugar 1 cup of milk 

1 teaspoon of lemon flavoring 

Mix all together and let come to a boil. Stirring constantly. Spread thick 
on layers. Use a Lemon Icing for cake. 



82 

FRUIT COCKTAIL CAKE 

Mary Helen Hales 

1 cup evaporated milk (undiluted) 

1 stick margarine 

% cup coconut 

1 tsp. vanilla 

1 15 oz. can of fruit cocktail 

Mix flour, soda, salt and 1 % cup of sugar together. Add in the eggs and 
fruit cocktail. Pour the batter into a 9 x 13 pan. Bake at 325 degrees F. for 
30-45 minutes. While the cake is cooking, boil the milk, butter or margarine 
and 1 cup sugar for 10 minutes. Remove from the heat and add the coconut 
and vanilla. When the cake is done, pour the mixture over the cake while it 
is still warm. 



2 


cups plain flour 


2 


tsp. baking soda 


Vb 


tsp. salt 


2 


eggs 


2 3 /4 


cups sugar 



FRUIT COCKTAIL CAKE 



Nancy Clinton 
Winton B.W. 



2 c. sugar 2 eggs 

2 c. plain flour 2 t. soda 

1 can fruit cocktail 

Mix all together and bake 325 degrees in sheet pan for 45 min. to 1 hour. 
(Grease sheet pan) 

Icing 
1 c. sugar 1 stick margarine 

1 c. can milk Vz c. nuts 

Vz c. coconut 

Mix sugar, milk and margarine together and cool for about 10 minutes. 
Add nuts and coconut and spread on cool cake. 



FRUIT COCKTAIL CREAM CAKE 



Lana Daniels 
Mt. Tabor B.W. 



1/4 cups graham cracker crumbs % cup sugar 

% cup sugar 1 t. vanilla 

6 T. butter or margarine, melted 1 17 oz: can fruit cocktail 

2 cups dairy sour cream 

Combine graham cracker crumbs, the % sup sugar, and the melted 
butter or margarine. Reserve 2 T. crumb mixture; press remaining crumbs 
on bottom and sides (1 Vi inches high) of buttered 8 in. springform pan. 
Combine sour cream, the % cup sugar, and the vanilla. Drain fruit cocktait, 
remove cherries and set aside. Fold remaining fruit into sour cream mixture. 
Pour into crumb crust. Top with reserved crumbs. Bake in 350 degree oven 
for 20 to 25 minutes or until set. Chill thoroughly. Garnish with reserved 
cherries. 



PINEAPPLE CAKE FILLING 



83 



Agnes Mizelle 
HarrellsvilleB.W. 



1 large can crushed pineapple 1 cup sugar 

1 heaping teaspoon flour % stick margarine 

1 whole egg squirt of lemon juice 

Mix all ingredients except egg and margarine. Beat egg well and fold into 
other ingredients. Cook slowly, dropping in margarine as the mixture starts 
to cook. Cook until mixture thickens. Cool and spread on cooled cake 
layers. 



7 MINUTE FROSTING 



Mrs. Leroy Barrett 
Creeksville B.W. 



2 egg whites 1 tablespoon light corn syrup 

6 tablespoons cold water dash salt 

1 V2 cups granulated sugar 1 teaspoon vanilla 

Put all ingredients, except vanilla, in top of double boiler, mix thoroughly. 
Place over rapidly boiling water and beat on high speed until mixture will 
hold a form peak, about 6 minutes. Remove from boiling water and place 
over cold water. Add vanilla and blend in. Note: If too thin two or three 
tablespoons of powdered sugar may be added. Sufficient to cover tops and 
sides of two 8 inch or 9 inch layers or one 10 inch tube cake. 



CREAMY CARAMEL ICING 





Mabel Parke 




Conway B.W. 


1 Tbsp. corn syrup 




Vi cup milk 





2 cups brown sugar 
1 Tbsp. crisco 

Put these ingredients in pan and cook to 235 degrees or to ball stage 
when dropped in cold water. While this is cooking, mix these ingredients in 
a bowl: 

Vs cup Crisco 4 Tbsp. hot milk 

1 lb. of 10X sugar 1 tsp. vanilla 

Beat these ingredients until smooth. Pour the hot mixture into the cold 
mixture and beat until thick and creamy (about 5 minutes). Spread on cool 
cake layers. If icing gets too cool to spread, place in a pan of hot water and 
stir until you can spread. 



84 



ONE-MINUTE FUDGE FROSTING 



Lovell Rogers 
Ahoskie B.W. 



2 tbsp. shortening 7 tbsp. milk 

1 V2 cups sugar 2 tbsp. butter 

1 tbsp. corn syrup Va tsp. salt 

2 ounces chocolate 1 tsp. vanilla 

Mix ingredients and bring to a rolling boil. Cool for 1 minute. Wait till cool 
before icing. 



COCONUT CAKE FILLING 



Maggie Pearl Lowe 
Christian Harbor B.W. 



1 cup sugar 2 cups minature marshmellows 

1 cup evaporated milk 12 oz. frozen coconut (thawed) 

Boil sugar and evaporated milk for 4 minutes. Add marshmallows. Stir 
until they dissolve. Add coconut. Frost cake. 



CHEWY CAKE 



Doris Jernigan 
Elm Grove Church 



Melt 2 sticks of margarine. Add 1 box of light brown sugar. Next add 1 
teaspoon vanilla nd 4 eggs. Mix well and stir in 2 1 /2 cups of self-rising flour. 
Add 1 cup of coconut and 1 cup chopped pecans. Mix well and bake at 300 
degrees for one hour. 



DIVINJTY FUDGE 



Mrs. T.J. Benthall 
Mt. Tabor B.W. 



V2 cup light corn syrup 2 egg whites 

2V2 cups sugar 1 tsp. vanilla 

1 /4 tsp. salt 1 cup coarsely chopped nuts 

Combine corn syrup, sugar, salt and water in a saucepan. Cook over 
medium heat, stirring constantly, until sugar is dissolved. Cook without 
stirring, to firm ball stage (248) F. or until a small amount of syrup forms a 
ball when dropped into very cold water. Just before syrup reaches 248 F, 
beat egg whites until stiff but not dry. Pour about V2 syrup slowly over egg 
whites, beating constantly. Cook remaining syrup to soft crack stage (272 
F.). Add slowly to first mixture, beating constantly, beat until mixture holds 
its shape. Add vanilla and chopped nuts. Drop from tip of spoon onto 
waxed paper. Makes about 1 % pounds. 



ROCKY ROAD CANDY 



Shirley Carter 
AhoskieB.W. 



% cup butter or margarine 3-4 cups minature marshmallows 

1 cup (6 oz. pkg.) semi-sweet V2 cup chopped nuts 

chocolate pieces 1 cup rice krispies 

In saucepan, melt butter and chocolate pieces over low heat. Remove 
from heat. Stir in marshmallows, nuts and rice krispies just until coated with 
chocolate. Spoon onto wax paper or buttered pan. Chill until set - about 30 
minutes. 



85 



86 



PEANUT BRITTLE 



Mrs. Eddie Joyner 
Conway B.W. 



Vz cup white Karo syrup 2 cups peanuts 

1 cup sugar 1 teaspoon soda 

Vi cup water pinch of salt 

First roast peanuts in 300 degree oven for approximately 15 minutes, or 
until skins will slip off easily, remove all skins. Mix water, sugar and syrup 
and cook on high temperature. After mixture has begun to boil rapidly, pour 
in peanuts and add salt. When peanuts turn brown or syrup is light brown, 
add soda and stir well. Pour on greased pan. Do not pour in dish because it 
will stick to surface. 



Mrs. E.W. Rogister, Jr. 
AhoskieB.W. 

Vi cup water 2 cups sugar 

1 cup dark Karo syrup 4 cups shelled peanuts, raw 

2 tablespoons baking soda 

Bring water, syrup, and sugar to a boil. Add 4 cups peanuts. Cook to 295 
degrees on candy thermometer. Remove from heat and add baking soda. 
Stir well and pour on greased baking sheet. Let cool and break in desired 
size pieces. 



NEVER FAIL FUDGE 



Mrs. Clyde Francis 
Connaritsa B.W. 



2 c. sugar 1 pk. semi-sweet chocolate bits (6 oz.) 

1 small can milk (6 oz.) 1 stick oleo 

10 marshmallows, cut up 1 c. chopped nuts (coarse) 

Add sugar and milk and heat, add marshmallows and bring to a boil and 
cook slowly for 6 minutes. Remove from heat and add chocolate bits, oleo 
cut up, and nuts and mix well. Drop by spoonful on wax paper or put in 
buttered dish and cut out when cool. 



Kay Lowe 
Creech Memorial B.W. 

1 large can chow-mein noodles 1 small package of chocolate-bits 

(602) 

Melt chocolate bits in double boiler. Add noodles. Mix well. Then drop on 
waxed paper. 



87 
CHOW MEIN CANDY 

Vivian Andrews 
Brantleys Grove B.W. 

2 6 oz. pkg's butterscotch morsels 1 can (2 cups) chow mein noodles 

1 cup reg. salted peanuts 

Melt butterscotch morsels in top of double boiler. Stir in chow mein 
noodles and peanuts. Spoon out in small pieces on to wax paper and cool. 



PECAN PUFFS 



Helen Miller 
Holly Springs 



1 egg white (beaten stiff ) 1 tsp. vanilla 

% cup brown sugar 2 cups pecans (Halves) 

Add sugar and vanilla to stiff egg whites. Dip pecan halves (one at a time) 
into egg white mixture. Place on foiKshiny side up) and cook 20-25 min. at 
325 degrees. 



Lois Byrum 
Colerain B.W. 

3 cups sugar (piling up) % cups vinegar (enough to wet) 

Mix ingredients and stir (cream together) over slow heat. Cook until balls 
form in cup of cold water. Pour into greased dish. When edges begin to 
cool, start pulling - taking a little at the time from the edge. String out on 
floured board or table. Cut in lengths desired. 



CANDIED STRAWBERRIES 



Lula Mae Chamblee 
Connaritsa B.W. 



3 c. coconut 2 pk. (3 oz.) strawberry jello 

1 can eagle brand milk 

Mix and chill for one hour. Form in balls and roll in candied red sugar. For 
stem dye green slithers of almonds. 



88 



CHOICE CARAAELS 



Virginia H. Parker 
Winton B.W. 



2 3 /4 c. sugar 1 c. milk 

2 level T. cornstarch 1 t. vanilla 

1 c. white syrup 1 c. cream 

2 rounded T. butter 1 V2 c. nuts 

Mix all except vanilla and nuts. When sugar has dissolved, boil to hard 
ball with constant boiling (this will require nearly an hour) take from fire and 
add nuts and vanilla, turn into buttered tins and when firm cut into squares, 
wrap in waxed paper when perfectly cold. 



PEANUT BUTTER CANDY 



1 c. milk 3 cups sugar 

12 oz. jar peanut butter 1 tsp. vanilla 



Loretta Blowe 
Conway B.W. 



Mix sugar and milk in saucepan, cook at med. heat until mixture forms a 
soft ball when dropped in a glass of cold water. Take off heat, add peanut 
butter and vanilla. Mix well. Pour in greased square pan. Let cool, cut into 
squares. 



PEANUT BUTTER FUDGE 

Chloe Futrell 
Creeksville B.W. 

2 cups sugar Va lb. margarine 

2 tbsp. light syrup % cups milk 

dash of salt Vs cups peanut butter 

1 tsp. vanilla 

Put sugar, syrup, salt, margarine, and milk in a medium saucepan, cook 
until a drop forms a soft ball in cold water. Remove from heat, cool until 
thick as syrup, add peanut butter and vanilla and beat until candy begins to 
thickens. Pour into a buttered container and cut in squares. 



QUICK NUT FUDGE 



89 



Betty Ann Earley 
Harrellsville B.W. 



% stick margarine 

V2 box confectionery sugar 

V2 cup cocoa 



1 tbsp. vanilla 

4 tbsp. milk 

% tsp. salt 

1 cup chopped nuts 



Put all ingredients except nuts into a mixing bowl. Place bowl into 
shallow pan containing 1 inch simmering water. Stir in nuts and pour into 
buttered loaf pan. Cool and cut into squares. 



MARTHA WASHINGTON CANDY 



Wanda Taylor 
Conway B.W. 



2 pkg. confectioners sugar 
1 can Eagle Brand milk 
1 1 /2 pkg. chocolate bits 



1 t. vanilla 

1 stick margarine 

1 qt. chopped nuts 

1 T. cocoa 

y 2 of a slab or paraphin wax 



Mix sugar, milk, melted margarine, and vanilla. Put in refrigerator V2 
hours to stiffen. Roll mixture into small balls. Put in refrigerator again about 
V2 hour to stiffen. 

Melt chocolate bits, cocoa and paraphine wax in a saucepan. Coat the 
candy balls by dropping one by one into the chocolate mixture with the aid 
of a teaspoon. Set the candy on waxed paper to cool. This candy can be 
frozen. 



MOUNDS 



V2 cup margerine 
1 can eagle brand milk 
1 lb. coconut 



Paula Barrett 
Galatia B.W. 



1 box powdered sugar 

1 stick parafin wax 

1 12-oz. pkg. chocolate chips 



Melt margerine. Mix melted margerine, milk, coconut and powdered 
sugar. Chill for 30 minutes. Roll into balls or shape as Peter Paul Mounds 
and chill again. Melt chocolate chips and parafin together over low heat. 
Dip coconut balls or mounds into mixture and place on waxed paper to 
cool. 




TIDEWATER CHEESE PUDDING 



Eva White 
Colerain B.W. 



3 cups grated cheese 4 eggs 

10 slices bread, trimmed, cubed and 1 tsp. salt 

buttered 2 cups milk 
1 tsp. dry mustard 

Place layer of bread and layer of cheese in a 6 x 1 1 in. baking dish. Repeat 
until the dish is full, ending with cheese. Beat eggs; add mustard, salt, and 
milk. Pour over bread and cheese. Set in refrigerator for at least 10 hours. 
Remove 1 hour before baking. Bake 1 hour at 350 degrees. May be topped 
with mushrooms or ham if desired. 

I like this recipe for company breakfast because it can be made the day before and is so good. 
It can be made in smaller casseroles, too. 



HEARTY MACARONI BAKE 



Margaret Haste 
CashieB.W. 



8 oz. elbow macaroni 

1 lb. ground beef 

1 c. chopped onion 

1 c. chopped celery 



2 8 oz. cans Hunt's sauce 

% c. grated parmesan cheese 

1 y 2 tsp. salt 

% chopped green pepper 



Cook macaroni, drain. Brown ground beef in Wesson oil, add onion, 
celery, green pepper; cook 5 minutes; add macaroni, Hunt's sauce, cheese 
and salt. Bake uncovered in 2 qt. casserole dish 45 minutes at 350 degrees. 



MACARONI AND CHEESE SUPREME 



Beatrice Barrow 
Jackson B.W. 



1 pkg. Quaker macroni 

2 tablespoons fat 

1 tablespoon flour 

1 V2 cups milk 



Mi teaspoon pepper 

% lb. sharp cheese, grated or thinly 

sliced 
Vi cup buttered bread crumbs 
2 teaspoons salt 



Cook macaroni as directed on package. Make a white sauce with fat, 
flour, milk and seasonings. Place macaroni and cheese in alternate layers in 
greased baking dish; cover with white sauce. Sprinkle buttered crumbs over 
top. Bake in a moderate oven. (350 F.) 30 minutes. Makes 6 servings. 



90 



91 



CHEESE DISH 



Mrs. Roger Davis 
Roberts Chapel 



stale bread slices buttered 
Velveeta cheese 



2-3 eggs 
2 cups milk 



Place in bottom of casserole buttered stale bread slices. Next, a layer of 
Velveeta Cheese. Then a layer of buttered bread and a top layer of cheese. 
Beat 2 or 3 eggs, 2 cups of milk and pour over casserole. Bake at 350 
degrees about 30 minutes. 

SCALLOPED POTATOES WITH CHEESE 



4 large baking potatoes 

Vi cup butter 

V2 pound grated Cheddar cheese 

1 cup minced onion 

Vz cup minced parsley 



Vickie Overman 
AhoskieB.Y.W. 
1 tbsp. salt 
1 tsp. pepper 
1 tsp. savory 
V2 tsp. paprika 
2/4 cups milk and light cream mixed 



Wash and peel the potatoes and slice thin as a dime. Put in ice water for a 
little while and then drain. Meanwhile, butter botton and sides of a baking 
dish, 12x8x2. Put a layer of potatoes into the dish; dot with butter and 
sprinkle generously with cheese, onion parsley, salt, pepper, savory and 
paprika. Repeat until you have four layers. Save % cup Cheddar cheese to 
sprinkle on top later. Pour in the milk and cream to cover the potatoes. Bake 
in a very hot oven. 450 degrees F., for 10 minutes, then reduce to moderate, 
350 degrees F. Sprinkle on the Vi cup cheese and bake until potatoes are 
tender, about 2 hours. Six servings. 



CURRIED EGGS 



Beatrice Spivey 
Winton B.W. 



2 T. butter 

1 small onion, finely chopped 

1 T. flour 



V* cup milk 

salt to taste 
4 hard-cooked eggs (sliced) 
1 t. curry powder 



Heat butter and slightly saute onion; sprinkle in flour and curry; cook 
about 2 minutes, then stir in milk and salt and cook, stirring until mixture is 
thick. Fold in eggs. Serve over toast points or hot cooked rice. Makes 4 
servings. 

CHEESE SANDWICH SOUFFLE 



8 slices bread 

% to V2 lbs. sharp cheddar cheese 
4 eggs 



Evelyn Jones 
Menola B.W. 

2 cups milk 

% tsp. salt 

dash of pepper and paprika 



Trim crust from bread. Place 4 slices in bottom of greased shallow baking 
dish. Slice cheese over bread. Cover with other four slices of bread. Beat 
eggs slightly, add milk, salt, pepper, and paprika. Pour over bread and 
cheese. Place in refrigerator at least 1 hour before baking. Bake at 350 
degrees for thirty to forty-five minutes or until it puffs up, gets brown and 
crusty. Can be made twenty-four to forty-eight hours before serving. 



92 



CHEESE SOUFFLE 



Susan Stephenson 
Roberts Chapel B.W. 



6 slices bread 5 eggs 

butter 2Y2 cups milk 

1 V2 cups grated cheese 1 teaspoon dry mustard 

V2 teaspoon salt 

Remove crust from bread. Butter slices. In a 1 V2 quart baking dish 
arrange alternate layers of bread and cheese. Combine other ingredients 
and pour over layers. Refrigerate 3 hours before cooking. Place in pan of 
hot water and bake, covered, at 350 degrees for one hours. Serve hot. 



CHEESE SOUFFLE 

Woodland 

1 can 10 3 A oz. condensed Cheddar 

Cheese Soup 6 eggs, separated 

Heat soup, stiring. Remove from heat. Beat egg yolks until thick and 
lemon-colored. Stir into soup. Beat egg whites until stiff. Fold into soup 
mixture. Pour into casserole. Bake 300 degrees 1 to1 % hours or 400 degrees 
for 30 minutes. Serves 4 to 6. 



WELL-DONE COOKED EGGS 



Margaret Edwards 
Buckhorn B.W. 



Place eggs in pot covered with cold water about 1 inch above eggs. Bring 
to a good boil. Set aside for 15 minutes. Then put eggs in cold water until 
eggs are cold. Then peel. You have well cooked eggs. (Hard to believe - but 
true) Yolk is well-centered. Eggs should be at least two days old. 



DEVILED EGGS DELUXE 



Paula Barrett 
Galatia B.Y.W. 



3 hard-cooked eggs 3 A tsp. worchesterhire sauce 

Vs tsp. salt 1 tsp. mustard 

1/16 tsp. pepper 1 tsp. lemon juice 

Vi cup chopped ham or crumbled 1 tablespoon mayonnaise 
bacon 

Slice eggs in half lenthwise. Remove and mash the yolks. Mix thoroughly 
all other ingredients with the mashed yolks. Refill the egg whites with the 
yolk mixture. Sprinkle with paprika if desired. 




C^ook 



LE± 



NUT FINGERS 



1 /2 cup butter 
2 cups brown sugar 
2 eggs 



cups flour 

pinch of salt 

about % cup of nuts 



Cream one-half of the butter with one-half of the sugar. Beat one egg, 
add to mixture. Add all of the flour and salt. Beat and mix well. Pour this 
mixture in cake pan and cover it with a layer of nuts. Cream the remaining 
butter and sugar. Add other well-beaten egg. Spread this on top - patting 
out to about V2 inch thickness. Bake at 375 degrees until golden brown on 
top. Cut in finger-length pieces. 

EASY LAYERED CHOCOLATE-COCONUT COOKIES (BARS) 

Alice Liverman 
Meherrin B.W. 



% cup butter or margarine 
1 Y2 cups graham cracker crumbs 
1 can (3 V2 oz) flaked coconut 



1 pkg. (6 oz.) semisweet chocolate 

pieces 
1 cup chopped nuts 
1 can (14 oz) sweeteneed condensed 

milk 



Melt butter in 13 x 9 x2 inch baking pan while preheating oven to 375. 
Layer each remaining ingredient over butter, (do not mix). Bake 25 minutes. 
Cool on rack. Cut in small squares. Makes about 48. 

GINGERSNAPS 



1 c. granulated sugar 

% c. crisco shortening 

% c. molasses 

1 egg 

2 c. all purpose flour 



Cream sugar and shortening; add molasses and egg. Beat thoroughly. 
Sift flour, soda, salt and spices. Add to creamed mixture. Blend together so 
that all ingredients are well mixed. Roll in small walnut size balls. Then roll in 
granulated sugar. Place 2 inches apart on greased cookie sheet. Cookies 
will flatten as they bake. Bake at 375 degrees for 15 minutes. Yields about 5 
dozen cookies. 







Eva Holloman 






Mars Hill B.W. 


1% 


t. soda 




V2 


t. salt 




2 A 

1 


t. cloves 
t. cinnamon 




% 


t. nutmeg 




r/2 


t. ginger 





93 



94 



DATE BARS 



Mae Bunch 
Merry Hill B.W. 



1 pkg. dates 2 tablespoon margarine 

1 cup sugar 1 tsp. vanilla 

2 tsp. baking powder 1 cup chopped nuts 
2 eggs 1 cup flour 

Chop dates, add nuts, sift flour, sugar and baking powder. Beat eggs 
until foamy. Pour in first mixture. Add melted margarine, vanilla and mix 
well. Bake at 325 degrees until done about 25 or 30 minutes. 



DATE SQUARES 



Ruth F.White 
Colerain B.W. 



Vi c. margarine Vi c. brown sugar 

1 Vi c. sifted all purpose flour 

Mix margarine, sugar and flour thoroughly. Put into shallow pan 9 x9 x2 
or 10 x 8 x1 V2. This crust will be about % inch thick. Bake until light brown 
in moderate oven (325-350 degrees) Remove from the oven and top with 
following: 

2 egg whites, stiffly beaten 2 T. flour 

V2 tsp baking powder 1 c. chopped dates 

1 c. chopped nuts Vs tsp. salt 

1 Vi c. brown sugar 

Bake until golden brown in the same temperature oven. While still warm, 
cut into bars or squares. Sprinkle with powdered sugar, if desired. Makes 
about 18 cookies. 



Mrs. L.E. Payne 
Brantley's Grove B.W. 

1 cup butter or margarine 1 teaspoon vanilla 

V2 cup peanut butter 1 V2 cups sifted all-purpose flour 

1 cup sugar 2 teaspoons baking powder 

V2 cup firmly light brown sugar dash of salt 

1 egg 1 V2 cups old-fashioned or quick rolled 

V-i cup butter-blended pancake syrup oats 

1 cup coconut 

Cream butter, peanut butter, and sugars; beat in egg, syrup, and vanilla. 
Sift together flour, baking powder, and salt; beat into creamed mixture until 
blended; stir in oats and coconut. Drop by teaspoons onto greased cookie 
sheets. Bake in moderate oven 350 degrees 12 to 15 minutes. Yield dozen 
cookies. 



95 
SAND TARTS 

Mrs. Melvin L. Perry 
Colerain B.W. 

V2 lb. butter 6 T. powdered sugar 

2 c. plain flour 1 c. pecans, chopped 

ground cinnamon granulated sugar 

Cream butter. Add sugar, flour and nuts. Mix well. Roll in small rolls 
about the size of your little finger. Bake in moderate oven (350) until lightly 
browned. While hot roll in mixture of granulated sugar and cinnamon, (use 
enough cinnamon to make sugar color of sand.) Makes about 50 cookies. 



VANILLA KRANDSE - COOKIES 



Lellie Vann Brown 
Mars Hill B.W. 



1 egg 1 teaspoon cream of tartar 

2 sticks butter 1 teaspoon vanilla 
1% cups sugar 2 cups self-rising flour 

2 cups chopped pecans 

Mix all together well. Roll into small walnut size balls and flatten on 
cookie sheet. Bake at 325 degrees until golden brown. 



DATE-COCOA KRISPIES 



Antoinette Hollomon 
Murfreesboro B.W. 



1 egg 1 cup finely chopped dates 

1 stick margarine 2 cup cocoa rice krispies 

1 cups sugar 1 cup broken nut meats 

Boil first four ingredients together 10 minutes on medium heat, stirring 
constantly. Cool. Then add to mixed rice krispies and nuts. Mix well. Form 
into balls about the size of end of thumb and roll in fine coconut while still 
slightly warm. This makes about 100 balls. 



DATE NUT BALLS 



Margaret Davidson 
Mars Hill B.W. 



1 8 oz. pkg. pitted dates 1 c. finecocnut 

1 stick margarine 1 c. light brown sugar (not packed) 

2 c. Rice Crispies 1 c. finely chopped pecans 

powdered sugar 

Mix dates, margarine, and brown sugar. Cook over low heat until dates 
are tender and mashed to pieces. Add nuts and coconut; set off heat and 
add Rice Crispies and stir well. Make balls quickly and lay in plate. After 
they have cooled, roll in powdered sugar. Dampen fingers with water and 
you can roll the balls easier. Refrigerate for best results. 



96 



CONGO SQUARES 



Mildred Perry 
Creech Memorial B.W. 

Ann Liverman 
Woodland B.W. 

2 3 /4 cups plain flour 1 box brown sugar 

2 1 /3 teaspoons baking powder 3 eggs 

Vi teaspoon salt 1 cup chopped nuts 

% cup shortening 1 pkg. chocolate bits 

Sift together flour, salt, baking powder. Melt shortening and add to 
brown sugar. Mix well, let cool slightly, add eggs one at a time, beating well 
after each addition. Add dry ingredients. Mix well. Stir in nuts and 
chocolate bits. Bake in large greased pan at 350 degrees for 30-35 minutes. 



RUSSIAN TEA BALLS 



Virgie Chitty 
Meherrin B.W. 



2'/2 cups all purpose flour % cup confectioners sugar 

% teaspoon salt 2 teaspoons vanilla 

1 cup butter or oleo 1 cup chopped nuts 

Combine all ingredients well. Form into balls with hands. Mixture is very 
dry, so you have to press to make balls. Bake for 10 to 12 minutes in oven 
400 degrees. While still warm roll balls into powdered sugar. 

RAINBOW PECAN SLICES 

Betty White 
Winton B.W. 

1 'A t. salt 

1 t. baking powder 

1 Vz c. chopped pecans 

Vt c. chopped green cherries & 

Vi c. chopped red cherries 

red and green food coloring 

1 oz. unsweetened baking chocolate 

Cream butter, shortening and sugar till light and fluffy. Add eggs and 
vanilla; mix well. Sift together flour, salt and baking powder and add to 
cream mixture. Divide dough into thirds. To the first 1 /3 add a few drops of 
red food coloring and Vz c. chopped nuts. To the second V3 add a few drops 
green food coloring and Vz c. chopped nuts. Melt baking chocolate over 
low heat. Add to last Vz of dough with Vz c. chopped nuts. Line an 8 1 /2 x A V2 
x IVi " loaf pan with waxed paper. Press red mixture evenly on bottom. 
Next press green mixture on top of red, followed by chocolate mixture, 
forming 3 layers. Cover with waxed paper and chill several hours or 
overnight. When ready to bake, slice into small cookies and bake on 
greased cookie sheets at 350 degrees for 8 to 10 minutes. Makes about 100 
small cookies. 



V2 


c. butter 


V2 


c. shortening 


3 /4 


c. sugar 


2 


eggs 


2 


t. vanilla 


3 


c. flour 



JELLO BALLS 



97 



Viola Lawrence 
Early's B.W. 



3 small pkg. of jello (any flavor) 1 tbs. sugar 

1 lb. coconut '/2 tsp. vanilla 

% cup pecans 1 can eagle brand milk 

Mix two boxes of jello with other ingredients. Shape into balls and roll in 
dry jello and freeze. 



PEANUT BUTTER COOKIES 



Nadine Hewitt 
Bethany 



V? c. crisco 1 T. hot water 

14 c. granulated sugar 1 Vi c. sifted all purpose flour 

"? c. brown sugar V2 c. moist peanut butter 

1 egg beaten M> t. soda - 54 t. salt 

Cream shortening. Add sugar and cream well. Add egg, hot water and 
peanut butter. Sift flour, salt, soda. Add dry ingredients to cream mixture. 
Shape into cookies on ungreased cookie sheet. Bake 375 degrees 10-12 
minutes. Cool before removing from sheet. Yields approx. 3-4 doz. 



CHINiSECHEWIES 



Sandy Baker 
Creech Memorial B.Y.W. 



1 box light brown sugar 1 T. vanilla 

1 stick margarine 1 cup chopped pecans 

2 cups self rising flour 3 eggs 

Cream sugar and margarine. Add other ingredients; mix thoroughly. Pour 
into greased and floured 13 x 9 x 2" pan. Bake at 350 degrees for 30 
minutes. 



PENOCHE SQUARES 



Janie Hoggard 
Connaritsa 



% c. melted butter 1 c. brown sugar (packed) 

1 egg (beaten) 1 c. flour 

1 t. baking powder V* t. salt 

54 c. chopped nuts 1 t. vanilla 

Add butter to sugar and mix well. Add egg. Sift dry ingredients and add 
to first mixture. Add nuts and vanilla. Bake 20 minutes in a 9 x 9 pan at 350. 
You may double this and put in a large cookie sheet. If you want 
thin crispy squares a single mixture and spread in large cookie sheet. It will 
take a lot of spreading but it can be done. Cook and cut in squares while still 
warm (within a couple of minutes from the time you take them out of oven. 



98 



COUNTRY DEACON COOKIES 



Mrs. RebieG. Britton 

Mrs. Leroy Barrett 

Jackson B.W. 



2 cups sugar 

4 teaspoons cocoa 



1 stick of margarine 
'/•> cup milk 



Mix, bring to a rolling boil and boil for 1 Vi minutes - remove from heat 
and add 



2 V2 cups Quick Quaker Oatmeal 
V* cup chopped nuts 



Vi cup peanut butter 
2 teaspoons vanilla flavoring 



Mix well and drop by teaspoon ful on waxed paper to cool. Cool 
thoroughly before lifting. 

NOTE: Black walnuts add flavoring, coconut may be added to taste if 
desired. 



PECAN PUFFS 



Mrs. Hubert Beach 
Menola B.W. 



1 egg white 

1 cup dark brown sugar 



1/16- teaspoon salt 
2 cups pecan halves 



Beat egg white until stiff but not dry. Add sugar gradually. Add salt. 
Continue beating about 3 minutes. Fold in pecan halves until well coated. 
Drop pecan halves onto a greased cookie sheet. Bake at 300 degrees for 15 
to 20 minutes. Store in covered container. Yields about 5 dozens. 



OATMEAL-SHERRY COOKIES 



Katherine Farless 
Riverside B.W. 



1 cup butter or margarine 

2 cups sugar 

2 eggs - well beaten 

3 cups flour 

1 teaspoon soda 



2 teaspoons baking powder 

10 teaspoons cooking sherry 

1 cup raisins 

1 cup chopped nuts 

1 cup oatmeal 

2 teaspoons cinnamon 



Cream butter and sugar, then add eggs. Sift flour with soda, cinnamon 
and baking powder. Add to butter mixture. Add Sherry and then rest of 
ingredients. Mix well. Drop by teaspoon on baking sheet and bake in 350 
degree oven for 10 minutes. 



99 



QUICK APPLESAUCE CRISP 

1 16 oz can applesauce 1 cup pkg. biscuit mix 

V2 cup brown sugar !4 cup granulated sugar 

% cup raisins '/ 2 stick butter 

V? teasp. cinnamon 'A cup chopped nuts 

Combine first 4 ingredients (left). Pour into lightly greased 8" square cake 
pan. Combine other 4 ingredients (right). Cut in butter. Sprinkle over 
mixture. Bake at 375 degrees for 30 to 35 minutes. 



ORANGE BALLS 

Judy Strickland 
Creeksville B.W. 

Mrs. Franklin Stansbury 
Elam B.W. 

Fannie Odom 

1 box vanilla wafers (12 oz.) crushed 1 V% cups nuts (chopped) 

1 can frozen orange juice (6 oz.) 1 stick margarine (melted) 

1 box 10X sugar (1 lb.) 

Mix sugar and orange juice (thawed, do not add any water), add melted 
butter. Combine with nuts and crushed vanilla wafers. Form into small balls 
and roll in coconut. Chill and store in covered pan or freeze. Note: Fannie 
Odom, Hortons Baptist Church, does not use margarine in her recipe. 

DATE BALLS ,„ n .. 

Margaret Davidson 
Mars Hill B.W. 

Pauline Martin 
Creeksville B.W. 

1 small box dates 1 cup flaked coconut 

1 cup of brown sugar 1 cup chopped nuts 

1 stick of margarine 2 cups rice krispies 

Cook margarine, sugar, and chopped dates until smooth. Remove from 
heat and add coconut, nuts, and rice krispies. Roll into balls and dip in 
powdered sugar. Put in refrigerator over night. 



NUTTY FINGERS 



Josie Mae Watson 
Severn B.W. 



1 '/a sticks butter 1 tblsp. ice water 

2 cups plain flour 2 tsp. vanilla 

4 tblsp. powdered sugar 1 cup finely cut nuts 

Cream butter and sugar, add water and vanilla and nuts. Mix in flour. 
Mold in finger shape. Bake in moderate oven. Roll in powdered sugar while 
hot. 



100 



CHOCO BANANA BARS 



Alice Warrick 
Jackson B.W. 



1 cup (6 oz.) semi-sweet chocolate 
morsels 

1 cup sifted regular all purpose flour 

V? teaspoon baking powder 

% teaspoon baking soda 

1 teaspoon salt 

Vz teaspoon cinnamon 



'A cup regular margarine or butter, 

softened 

Yt cup sugar 

1 cup mashed fully ripe bananas 

1 egg 

1 cup Kelloggs All-Bran cereal 

1 cup chopped nuts (optional) 



Melt chocolate morsels in top section of double boiler over hot, not 
boiling water or in small saucepan over very low heat, stirring constantly. 
Remove from heat; cool. Sift together flour, soda, salt and cinnamon. Set 
aside. Measure margarine, sugar, bananas, egg, milk, All-Bran and 
chocolate into mixing bowl; beat until smooth. Add sifted dry ingredients 
and nuts; beat until combined. Spread in greased and floured 13" x 9" 2' 
baking pan. Bake in moderate (350 F.) about 25 minutes until done; cool in 
pan. Frost with creamy chocolate icing. Cut into bars. Yields 36 Choco- 
Banana Bars 2" x 1 W. 

Note: 1 cup Kellogg's Bran Buds cereal may be subsituted for Kellogg's All 
Bran. 



OLD-TIME SUGAR COOKIES 



Mina Lassiter 
Lasker B.W. 



1 cup sugar 
1 egg 



cup shortening 
flavoring as desired 



Mix ingredients together well and add self-rising flour until dough is stiff 
enough to roll. Cut any shape desired. Bake slowly until golden brown. 



2% 


cups sifted all purpose flour 


2 / 3 


2 


t. baking powder 


% 


\> 


t. salt 


1 


1 


cup butter or margarine melted 
t. lemon extract 


1 



OLD FASHIONED SUGAR COOKIES 

Debra Jernigan 
Creech Memorial B.Y.W. 

cup eagle brand condensed milk 

cup firmly packed dark brown sugar 

egg • 

t. vanilla 

sugar and nuts (optional) 

In large bowl, sift together flour, salt and baking powder, make a well in 
center of dry ingredients and add remaining ingredients except sugar and 
nuts. Beat until blended and smooth. Divide dough into 3 equal parts, wrap 
each in foil or waxed paper and refrigerate about 2 hours. Remove one 
portion from refrigerator at a time. Shape dough about 1 t. at a time into 
balls, place balls about 2 inches apart on well greased baking sheet, flaten 
each ball with a well floured glass. Sprinkle with sugar or nuts if desired. 
Bake at 375 degrees about 5 minutes or until edges are lightly brown. 
Remove immediatley from baking sheets and cool. Makes about 7 % dozen. 



101 



OATMEAL-MOLASSES COOKIES 



Mrs. T.B. Forehand 
Colerain B.W. 



c. sifted flour 

T. soda 

c. quick rolled oats 

c. melted shortening 

eggs, beaten 

c. seedless raisins 



2% 
1 
2 



T. salt 

c. sugar 

T. ginger 

c. molasses 

c. hot water 

c. English walnuts, chopped 



Combine sugar, shortening, and eggs. Stir until well mixed. Add 
molasses and hot water. Sift flour, salt, soda, and ginger together. Mix well. 
Stir in raisins and walnuts and oatmeal. Roll to desired thickness on floured 
board, cut and brush with cold water. Sprinkle with sugar and bake at 375 
degrees in oven for 8-10 minutes. Makes 8 dozen cookies. These keep very 
well. 



This recipe was handed down from my grandmother, Sophie Agnes 
Tingler, Coon Creek, West Virginia. It was used for many years by my great- 
grandmother also. Always made for Christmas. 

OATMEAL COOKIES 









E. Riddick Parker 








Winton B.W. 


1 


c. sugar 


Vi t. salt 




1 


c. shortening (use half oleo and half 


% c. chopped nuts 






crisco) 


1 t. soda 




2 


eggs 


1 t. vinegar 




Vh 


c. flour 


1 c. raisins 




2 


c. rolled oats 


1 t. cinnamon 





Cream together the shortening and sugar. Add the eggs well beaten, the 
oats, flour sifted with the cinnamon and salt, the raisins and nuts, lastly the 
soda mixed with the vinegar. Drop by half teaspoon (they spread) cook in 
moderate oven - try 400 degrees. 



SEVEN LAYER COOKIES 



Florence Overton 
Ahoskie B.W. 



V2 cup melted margarine 
1 cup shredded coconut (Or Angel 

Flake) 
1 cup chopped nuts 



1 6 oz. pkg. chocolate chips 

1 cup crushed graham cracker crumbs 

1 cup Eagle Brand condensed milk 

1 6 oz. pkg. butterscotch chips 



Melt margarine in 9 x 12 pan. Layer the ingredients as listed above (do not 
mix together) and then drizzle condensed milk over all. Bake at 350 degrees 
for 30 minutes. Cool and cut in small squares. 



102 



COCONUT MACAROONS 



% cup Eagle Brand sweetened 
condensed milk 
2% (two 3 V2 oz. cans) flaked coconut 



Debra Jernigan 
Creech Memorial B.Y.W. 



1 t. vanilla 
% t. almond extract 



In medium bowl, combine all ingredients until well blended. Drop by 
teaspoonsful about one inch apart on 2 well greased cookie sheets. Bake at 
350 degrees for 8 to 10 minutes or until lightly brown. Immediately remove 
from cookie sheet and cool. Makes about 1 V2 dozen cookies. 

NUT CHOCOLATE BARS 

Ruth Phillips 
Creeksville B.W. 

1 cup chopped nuts 

1 7 oz. pkg. semi-sweet chocolate bits 

1 cup sifted, all purpose flour 

% tsp. baking powders 

Vb tsp. baking soda, % tsp. salt 



V 3 cup shortening 

1 cup light brown sugar 

1 egg unbeaten 

1 tsp. vanilla 



Cream shortening, add sugar while continuing to beat. Add egg, vanilla, 
nuts, chocolate and sifted dry ingredients and mix thoroughly. Bake in a 
greased 8" x 8" pan at 350 for 25-30 minutes. While warm cut into squares 
or bars. I double this. 

BLACK PEPPER-NUT COOKIES 



eggs 

c. brown sugar 
c. flour - plain 
t. baking powder 



1 t. cloves 





Bunny Brady 




Winton B.W. 


1 /2 


t. soda 


y 2 


t. black pepper 


y 2 


t. salt 


2 


c. chopped raisins 


1 


c. chopped nuts - any kind 


2 


t. cinnamon 



Beat egg whites and yolks separately, then together. Add remainder of 
ingredients. Dough should be quite stiff. If too thick, add few drops water. 
Drop by teaspoon on buttered sheets. Bake seven minutes at 350 degrees. 
While hot, roll in confectioners sugar. Cookies are better the older they get. 



SKILLET COOKIES 



Lynn Colombo 
Riverside B.W. 



1 pound chopped dates 

1 cup sugar 

4 tablespoons butter 

3 cups Rice Krispies 



2 well-beaten eggs 

1 teaspoon vanilla 

1 cup chopped nuts 

1 cup (approx.) coconut 



Mix contents in heavy frying pan. Cook 7 minutes. Remove from heat, 
add 1 cup chopped nuts and 3 cups Rice Krispies. Shape into balls or 
fingers and roll in coconut. 



103 
BUTTERSCOTCH PECAN COOKIES 

Phyllis Mann 
Roberts Chapel B.W. 

3% cups self-rising flour 1 cup brown sugar, firmly packed 

V4 cup granulated sugar 1 cup shortening 

2 e ggs 2 teaspoons vanilla 

1 cup finely chopped pecans 

Spoon flour (not sifted) into dry measuring cup. Level off and pour 
measured flour onto waxed paper. Cream sugars, shortening, eggs and 
vanilla thoroughly. Add blended dry ingredients and nuts to creamed 
mixture. Mix well. Shape dough into rolls. Wrap in waxed paper. Chill 
several hours until firm. Slice with sharp knife to Vs inch thickness. Place on 
ungreased baking sheet. Bake at 400 degrees for 8-10 minutes. Yield 6-7 
dozen cookies. 



ICE BOX NUT ROLL 



Nadine Hewitt 
Bethany B.W. 



1 qt. pecans 1 box seedless raisins 

1 box vanilla wafers 1 can eagle brand milk 

dash of allspice 

Soak raisins in warm water. Then drain. Crush vanilla wafers. Mix all 
ingredients. Form into a roll and wrap in foil and refrigerate for at least 2 
days before slicing. 



ICE BOX COOKIES 



Connie Daniels 
Winton B.W. 



1 egg 2 V2 c. self-rising flour 

1 c. sugar 1 c. chopped pecans 

% c. margarine 1 t. vanilla 

Mix all ingredients. Mixture will be dry and crumbly. Press together a 
good handful of mixture and roll into log between waxed paper. Freeze until 
ready to bake. Slice and bake at 350 degrees for 10 minutes. Makes about 5 
rolls. 



TASTIE COOKIES 



Ethelyn Britt 
Harrellsville B.W. 



1 box brown sugar 2 eggs 

1 cup melted butter 4 cups self-rising flour 

1 pint chopped nuts 

Combine in order and make out in several rolls. Wrap in wax paper and 
chill in ice box for 24 hours. (May be frozen also) Slice off rolls and bake in 
moderate oven. 



104 



PREACHER COOKIES 



Agnes Mizelle 
Harrellsville B.W. 



2 cups sugar 

3 T. cocoa 



1 stick margarine 
% cup can milk 



Mix together and boil 2 minutes. Then add: 

'/? cup crunch peanut butter 1 cup oatmeal 1 cup raisins 
Mix well and drop on wax paper. 

HOT CINNAMON TWISTERS 

Millie Britton 
Galatia B.W. 

Start heating oven to 475. Open 1 can biscuits. Slightly flatten each 
biscuit, then cut slit in center of it. Dip each in Vz cup melted margarine. 
Then in Vz cup sugar mixed with 1 % teaspoons ground cinnamon. Pull, 
then twist each. Place on greased cookie sheet. Bake the twisters as label 
directs. Do this 30 minutes before serving. 



HANG-YEN-BANG 



Evelyn Ricks 
Conway B.W. 



2Vi cups sifted all-purpose flour 

% cup granulated sugar 

Vz teasp. salt 

1 teasp. baking powder 

3 /4 cup soft shortening 



1 whole egg 

2 tablesp. water 

1 teasp. almond extract 

V-i cup blanched almonds 

1 egg yolk 

1 tablesp. water 



Sift together flour, sugar, salt, and baking powder. Mix shortening and 
egg until creamy. Add 2 tablesp. water and extract; mix. Gradually add flour 
mixture, stirring with fork til mixture draws away from sides of bowl. Knead 
to blend; refrigerate. Start heating oven to 350 degrees. Form dough into 1" 
balls; using palm of hand, flatten each to %" thickness. Place on greased 
cookie sheet Vz" apart. Press almon in each; brush with yolk beaten with 1 
tablesp. water. Bake 25 minutes or until golden. These keep well. Makes 3 
dozen. 



PEANUT BUTTER CHEWS 



Annie B. Davis 
Conway B.W. 



1 cup dry milk 
1 cup raisins 



1 cup white karo syrup 
1 cup peanut butter 



Mix all this up together. Roll into small balls. Then roll in crushed corn 
flakes crumbs. Delicious. 



SORRY COOKIES 

(because even the "sorriest" cook can make them taste great.) 



105 



Beverly Carroll 
Conway B.W. 



1 box brown sugar 
3 eggs 



2 cups Bisquick Biscuit Mix 
1 cup chopped nuts 
1 can coconut ( V4 lb.) 



Preheat oven 350 degrees. Cream sugar and eggs. Add Bisquick, nuts 
and coconut. Drop on greased cookie sheet and bake for 10 minutes. Yields 
40. 



CINNAMON DISKS 



Evelyn Ricks 
Conway B.W. 



1 Vt cups sifted all-purpose flour 

1 teaspoon baking powder 

V* teasp. salt 

V2 cup soft margarine 



1 cup granulated sugar 

1 egg, beaten 

1 teasp. vanilla extract 

V2 cup finely chopped nuts 

2 teasp. cinnamon 



Sift together flour, baking powder, salt. Mix, until creamy, margarine, 
sugar, egg, and vanilla. Mix in flour mixture. Refrigerate until easy to 
handle. Start heating oven to 375 degrees. Shape level tablespoonsful of 
dough into balls; roll balls in combined nuts and cinnamon. Arrange on 
greased cookie sheet, 2" apart. Bake 8 to 10 min. or until done. Makes 2 1 /2 
dozen. 



REFRIGERATOR COOKIES 



1 V2 c. flour 1 egg beaten 

V2 c. shortening 2 or 3 t. vanilla 

1 c. sugar or ( '/•> c. gran, sugar and % y 2 c. nuts 
cup brown sugar) 



Jean Ricks 
Conway B.W. 



Mix ingredients, refrigerate and slice to cook. Bake on ungreased cookie 
sheet at 375 degrees for 8 minutes. 



COCONUT CHIP DELIGHT 



Mrs. L.I. Bowen 
Cashie B.W. 



2 cups coconut 
% cup sweet condensed milk 



1 tsp. vanilla 

1 cup chocolate bits 



Mix all ingredients and form into balls. Place on greased cookie sheet and 
bake at 350 degrees for 12 minutes. To keep cookies fresh put a slice of 
bread in cookie jar with them. 



106 



NEW ORLEANS CREAM PRALINES 



Margaret Vann 
Conway B.W. 



1 box light brown sugar 1 tbsp. butter 

Ve tsp. salt 2 cups pecan halves 

% cup evaporated milk (1 small can) V2 tsp. vanilla 

In a 2 qt. sauce pan combine brown sugar, salt, evaported milk and 
butter. Cook and stir over low heat until sugar is dissolved. Add pecans and 
continue cooking over medium heat to soft ball stage (234 degrees). 
Remove from heat, stir in vanilla and let cool 5 minutes. (Meanwhile cover a 
large baking sheet with aluminum foil or place a sheet of foil on flat 
surface.) Stir rapidly until mixture thickens and coat pecans lightly. Drop 
rapidly from tablespoon onto foil to form patties. (If candy becomes to stiff, 
add in a few drops of hot water.) Let patties stand until cool. Makes about 
20 large patties. 



BASIC BROWNIES 



Barbara Bunch 
Merry Hill B.W. 



% cup flour V3 cup butter 

4 tables, cocoa 2 eggs (well beaten) 

1 cup sugar V2 t 1 cup nuts (pecans) 

Mix sugar, cocoa, add butter, eggs and vanilla. Mix well, add flour and 
nuts, mix well. Pour into greased 8x8x2 inch pan. Preheat oven 350 
degrees. Bake in oven 25 minutes, or until done. 



BUTTERSCOTCH BROWNIES 



Jean Armstrong 
Galatia B.W. 



1 egg 1 cup brown sugar 

% cups flour !4 cup nuts 

1 teaspoon baking powder V2 teaspoon salt 

Vi cup shortening 1/2 teaspoon vanilla 

Mix and bake 25 minutes at 350. Recipe may be doubled to cook more at 
one time. 



FUDGE BROWNIES 



Elain Coburn 
Winton B.W. 



V2 c. butter 2 eggs 

1 c. sugar 6 T. cocoa 

1 t. vanilla Vz c. self-rising flour 

I/2 c. pecans 

Cream butter, sugar and vanilla. Beat in eggs. Blend in cocoa. Stir in flour 
and nuts. Bake in greased 8x8x2 pan in slow oven 325 degrees for 30 to 35 
minutes. Cool. 



BROWNIES 



107 



Daphne Askew 
Creech Memorial B.W. 



V2 cup flour 1 egg 

% cup melted margarine or butter % teasp. vanilla flavoring 

1 cup sugar 4 tablesp. cocoa or 

V-i cup broken pecan 2 squares chocolate, melted 

Combine ingredients in order given and mix well. Spread in well-greased 
shallow pan and bake in slow oven (300-350 degrees) 30-40 minutes. 
Remove from oven and mark in squares while warm. 



BROWNIES 



6 T. margarine 2 t. vanilla 

2 c. sugar 4 eggs 

1 c. flour 4 T. cocoa 



Ruth Gardner 
Winton B.W. 



Blend margarine and sugar, add eggs and mix well. Add remaining 
ingredients and mix well. Pour in greased and floured pan. Bake at 325 
degrees for 25 to 30 minutes. 



FUDGE BROWNIES 



Lana Daniels 
Mt. Tabor B.Y.W. 



Turn on oven and set at 350 degrees. Sift onto a piece of waxed paper: 

1 cup sifted all purpose flour 14 t. salt 

Vz t. baking powder y h cup cocoa 

Mix in a 3 quart bowl until light and fluffy: 

V-i cup soft shortening 1 cup sugar 

1 egg 

Mix in: 

% cup evaporated milk 

Add flour mixture about V3 at a time, mixing well after each addition. Mix 
in V2 cup broken nuts. Spread in a greased 8 inch square pan. Bake near 
center of oven 25 to 30 minutes, or until top springs back when touched 
lightly with finger. Cut into squares while warm. Cool in pan. 



108 



BROWNIES 



Sadie Bridgers 
Conway B.W. 



1 V2 cups sifted flour (self-rising) 2 cups sugar 

% cup shortening (crisco or butter) 4 eggs well beaten 

V2 cup hershey cocoa 2 teaspoons vanilla 

1 cup chopped nuts 

Sift flour once, add shortening to chocolate, melt over slow fire and 
blend. Combine sugar and eggs, add chocolate mixture, and beat 
thoroughly. Then add flour, vanilla and nuts. Bake in a greased baking pan 
for 35 minutes at 350 degrees. When cool ice with favorite chocolate icing. 

BUSY DAY BROWNIES 

Gertrude M. Lanier 
Conway B.W. 

% cup sifted flour V2 cup shortening 

1 cup sugar 2 eggs 

5 T. cocoa 1 ts. vanilla 

V2 ts. salt V2 cup nuts 

Place all ingredients in mixing bowl. Beat with electric mixer for three 
minutes, just until blended. Spread in greased 9 inch square pan. Bake at 
350 degrees for 30 minutes. Cool and cut into 1 V2 inch squares. Makes 3 
dozen brownies. 

BLONDE BROWNIES 

Mrs. Amos Archer 
BuckhornB.W. 

1 c. flour V3 c. margarine 

V2 tsp. baking soda 1 c. brown sugar packed (light) 

V2 tsp. salt 1 egg 

V2 c. chopped pecans 1 tsp. vanilla 

14 pkg. bakers chocolate chips ( V2 c.) 

Omit baking soda and salt if you use self rising flour. Sift flour, measure 
baking powder, soda, salt and sift agin. Add nuts and mix. Melt margarine, 
add sugar and mix well - cool. Add egg and vanilla. Add flour mixture and 
pour into greased square pan. Sprinkle chocolate chips over top. Bake in 
oven 350 degrees for 20 minutes. Let cool in pan before cutting. 



BLONDIES 



Marietta Picot 
Buckhorn B.W. 



Vi c. shortening 1 c. brown sugar 

1 c. white sugar 2 eggs 

1 tsp. vanilla 1 3 A c. flour 

1 pkg. dates V2 c. nuts 

Cream shortening and sugar. Add other ingredients in order listed. Mix 
well after each addition. Spread in shallow pan about % inch thick. Bake at 
350 degrees for 20-30 minutes. Cut in small squares. 




£dd£t£d 



GRATED SWEET POTATO PUDDING 



Mrs. E.W. Rogister, Jr. 
Ahoskie B.W. 



2 cups grated raw sweet potatoes 

1 cup sugar 

'/> cup flour 

% cup butter 



1 teaspoon cinnamon 

1 teaspoon nutmeg 

V2 teaspoon ground cloves 

2 cups milk 
2 eggs 



Cream together potatoes, sugar, butter, flour, eggs, spices, and milk. 
Grease baking dish and bake for one hour at 350 F. Stir occasionally while 
baking. 



BLENDER SWEET POTATO PUDDING 



Frances Sumner 
Buckhorn B.W. 



Combine in blender: 

3 eggs 

1 c. granulated sugar 

V2 c. brown sugar 

1 c. sweet milk 



T. self-rising flour 

stick melted butter or oleo 

tsp. each cinnamon, mace, allspice 

tsp. vanilla 

medium size sweet potatoes, cut in 

pieces 



Blend well. Place in greased baking dish 1034 x 6V2 x 1 Vz". Bake at 350 
about 50 to 60 minutes. 



SWEET POTATO PUDDING 



Julia Britton 
Galatia B.W. 



2 cups grated raw sweet potatoes 
1 V2 cups sweet milk 
V? cup white sugar 



V2 cup butter 
1 V2 cups brown sugar 
2 well beaten eggs 

dash salt and cinnamon 



Bake slowly for 1 V2 hours, stirring several times. 



109 



110 



SWEET POTATO PUFF 



Frances Daughtry 
Lasker B.W. 



1 qt. boiled and peeled sweet potatoes 
In mixer add: 

Vi cup brown sugar 



% tsp. baking powder 
% stick margarine 



Beat these items in mixer together. Pour in potatoes and beat until fluffy. 
Pour in baking dish. Top with marshmallows. Bake until golden brown. 
Serve hot with vegetables and meats. (This keeps well in refreigerator.) 



IDDING 



Gertie Evans 
Merry Hill B.W. 



2 tablespoons melted butter 

Va teaspoon cinamon 

% teaspoon nutmeg 

1 /2 cup brown sugar 



r/ 2 

% 



teaspoon grated lemon rind 
teaspoon lemon juice 
egg beaten lightly 
cups sliced raw sweet potato 
cup evaporated milk 



Combine butter, cinnamon, nutmeg, sugar, milk, egg and lemon rind and 
juice in blender. Blend 20 seconds or until mixed. Add sliced sweet potato 
and blend until fine. Pour in greased baking dish and bake at 350 degrees for 
20 minutes. 



SWEET POTATO PUDDING 



Mrs. J.D. Bridgers 
Conway B.W. 



cup sugar 

cup Karo 

tablespoons oleo or butter 

orange juice and rind (grated) 

eggs 

cup coconut 



cup raisins 

teaspoon cinnamon 

teaspoon nutmeg 

teaspoon salt 

cup milk 

cups sweet potatoes grated, raw 



Mix all together and bake at 400 degrees until set and brown as desired. 



POTATOE PUDDING 



Vivian W. Johnson 



4 medium size potatoes 

dash of salt 
Vi stick margarine 



2 cups sugar 

2 eggs 

1 teaspoon all spice or nutmeg 



Grate potatoes. Mix all ingredients with milk or water, make real juicy. 
Bake in moderate oven stir 2 or 3 times while cooking. 



SWEET POTATO SOUFFLE 



111 



Maggie Pearl Lowe 
Christian Harbor B.W. 



3 cups cooked mashed potatoes 2 eggs 

1 cup white sugar Vz cup milk 

Vi t. salt 1 t. vanilla 

Vs stick margarine (melted) 

Mix together and put in greased baking dish. 

Topping 

1 cup brown sugar 1 cup coconut 

V2 cup flour Vi stick melted margarine 

Mix and sprinkle over potatoes. Bake at 25 minutes at 350 degrees F. 
SWEET POTATO SOUFFLE 

Fannie Simmons Finch 
Merry Hill B.W. 

Mrs. Billie Lowe 
Colerain B.W. 

3 cups mashed sweet potatoes 14 stick margarine melted 

1 cup or less white sugar 2 eggs 

14 teaspoon salt 14 cup (or more) sweet milk 

1 teaspoon vanilla 

Mix together and put into greased baking dish. 

Topping 

V2 to 1 cup light brown sugar V2 cup flour 

14 to V2 stick margarine, melted 1 cup chopped nuts 

Mix topping ingredients in small, deep bowl. Sprinkle over souffle. Bake 
at 350 degrees for 30 minutes. 



SWEET POTATO SOUFFLE 



3 cups mashed sweet potatoes 14. stick margarine 

1 cup sugar 14 cup milk 

Vi tsp. salt 1 tsp. vanilla 

2 eggs beaten 1 tsp. sherry 



Elsie Cowan 
Menola B.W. 



Topping 
Mix and sprinkle on top of potatoes. Bake at 350 degrees for 35 minutes. 



1 cup brown sugar 1 / 2 stick butter or margarine 

V3 cup flour nuts 



112 



SWEET POTATO CASSEROLE DELIGHT 



Mildred P. Stephenson 
Seaboard B.W. 



3 cups cooked mashed sweet 


% cup milk 


potatoes 


Vi cup ( Vz stick) butter, melted 


1 cup sugar 


1 teaspoon vanilla 


2 eggs 


1 /2 teaspoon salt 



Mix all the above ingredients together until well blended. Pour into a 
buttered baking dish. Sprinkle with topping (recipe below) and bake at 350 
F. for 30 minutes. 

Topping 

V? stick butter % cup self-rising flour 

1 cup brown sugar 1 cup chopped pecans 

Melt butter and stir in brown sugar. Add the self-rising flour, then the 
nuts. Mix all ingredients till "crumbly" for sprinkling on sweet potatoes. 

RAW SWEET POTATO PUDDING 









Mrs 


. Euzelia Tillery 
Conway B.W. 




shortening 






V2 


tsp. 


cinnamon 






% 


tsp. 


clover 






1 


tsp. 


lemon flavoring 





1 Vi to 2 qts. raw sweet potatoes 

1 cup milk 

1 cup flour, approx. 

1 Vz cup sugar 

Grate sweet potatoes. Add milk, flour, sugar. Melt % cup butter in pan 
and pour in pudding. Bake at 350 degrees for 45 minutes, or until set in 
center. Use a 9 x 13 inch pan. 



SWEET POTATO PUDDING 



2 cups raw grated potatoes 1 cup sugar 

1 teaspoon cinnamon J4 cup flour 

1 teaspoon nutmeg % cup butter 

14 teaspoon ground cloves 2 eggs 

2 cups milk 



Bertha Taylor 
Galatia B.W. 



Cream together potatoes, sugar, butter, flour, eggs, spices and milk. 
Grease dish and bake for 1 hour at 350. Stir occasionally whiie baking. 



113 
DIETIC PEACH COBBLER (ORIGINAL) 

Mildred Morgan 
Lasker B.W. 

2 qts. peaches (fresh, canned, or 

frozen) 1 tsp. nutmeg or cinnamon 

1 cup diet sugar (Sprinkle Sweet) % stick margarine 

Vb cup granulated sugar 1 pkg. pie crust mix 

1 tsp. almond flavoring 

Using a large baking dish, sprinkle half of pie crust mix on bottom of dish. 
Dot with half of margarine. Pour in peaches, using only half of juice. 
Sprinkle sugar, spice, flavoring over fruit. Dot with remainder of margarine. 
Top with remainder of pie crust mix and bake until golden on top (about 1- 
1 1 /2 hours at 375. 
Note: Other fruits such as pears may be substituted for peaches. 



LEMON PUDDING 



(Taken from The State Magazine) 



E. Riddick Parker 
Winton B.W. 



3 T. flour 2 eggs 

3 T. butter 1 c. milk 

1 c. sugar juice and grated rind of 1 lemon 

Combine flour, butter, % c. sugar. Add beaten egg yolks, lemon and milk. 
Beat well. Add rest of sugar to the beaten egg whites. Add this to the first 
mixture. Pour in buttered dish. Bake in hot water in 350 degree oven for 1 
hour. This is better served chilled. It is good with whipped cream 

MOLASSES PUDDING 1931 





Chloe Futrell 




Creeksville B.W. 


Vi cup sugar 


V2 cup margarine or butter 


1 cup molasses 


2 eggs 


2V2 cups flour 


1 teaspoon ginger 


1 teaspoon of baking soda in cup of 


1 teaspoon cloves 


boiling water 


1 teaspoon cinnamon 


pinch salt 




Mix and bake. 





Glaze 

1 cup powdered sugar 2 tbsp milk 

lix and pour over pudding. 



114 

QUEEN OF PUDDINGS 



Nancy Parker Watson 
Winton B.W. 



4 eggs 1 pt. crumbs (biscuit crumbs are best, 

1 c. sugar also best to crumb biscuit by hand 

1 qt. milk rather than by blender 

butter size of walnuts 
lemon juice or lemon flavoring (we 
use a little grated rind in pudding 
and the meringue) 

Soak crumbs in milk until soft. Beat egg yolks, add sugar. Add this to the 
milk and crumb mixture. Add melted butter and flavoring. Bake at 350 
degrees. Spread with jam or jelly (grape is best). Cover with meringue using 
the whites and 1 T. sugar to each white. Bake as usual for meringue. (This 
recipe is from an old cookbook. It has been used in our family for three 
generations.) 



LEMON CHIFFON 



Kay Lowe 
Creech Memorial B.W. 



3 cans carnation milk (chilled) 1 V2 cups sugar 

lemons - enough to fill juice glass 1 box vanilla wafers 

Beat chilled milk at high speed for 2 minutes. Add lemon juice while 
beating. Beat 2 more minutes. Add 1 M> cups sugar. Beat 2 more minutes. 
Pour into pan. Crumble vanilla wafers on top. 



COCONUT PUDDING 



Mrs. W.J. Forehand 
Colerain B.W. 



2 eggs V2 stick butter 

1 cup sugar % cup grated coconut 

% cup flour 2 cups fresh milk 

V2 tsp. vanilla 

Beat eggs and sugar together. Add flour and milk. Stir in vanilla and 
coconut. Melt butter in a one quart baking dish. Pour mixture in. Bake at 
400 degrees 10 minutes. Reduce heat to 300 degrees. Cook about 20 
minutes longer, until firm. 



MOLASSES PUDDING 



2 eggs V2 cup milk 

1 cup molasses V2 cup butter 

2 scant cups flour 1 cup sugar 



Nellie Simpson 
Galatia B.W. 



Bake in 9 x 12 pan 45 minutes at 350. 



FRUIT COBBLER 



115 



Mrs. Mackiray Davis 
Galatia B.W. 



1 cup sugar 1 cup flour 

1 stick margarine Vi cup milk 

2 teaspoon baking powder (If plain 3 cups peaches 
flour is used) 

In 8" or 9" baking dish melt 1 stick margarine. Mix sugar, flour, and 
baking powder and milk into a batter. Pour into baking dish. Over the top 
pour about 3 cups of berries, peaches or other fruit. Bake 350 for 45 
minutes. 



EASY FRUIT COBBLER 



Viola Davidson 
Mars Hill B.W. 



1 stick butter or margarine melted in baking pan. Mix together 1 c. 
granulated sugar and 1 c. self rising flour. Add 1 whole egg to sugar and 
flour mixture and mix together well. In baking pan use any type canned fruit 
(No. 2V2) apples, peaches, fruit cocktail, with juice, poured over melted 
butter. Spread the flour mixture evenly over the fruit in baking pan and bake 
at 300 degree until brown as desired. Serve hot or cold with ice cream or 
whipped topping. 



SWEET POTATO COBBLER ( A HIGHLAND FAVORITE) 

Myrtle Lassiter 
Creeksville B.W. 

(Extra moisture is the secret in making a good sweet "Tater Cobbler.") 
Roll crust and place in baking dish. Slice 3 cups cooked sweet potatoes and 
add 1 cup sugar. Fold dough over top and dot with plenty of butter. Add 1 
teaspoon nutmeg and V2 teaspoon cinnamon. Pour 1 % cups water into 
dish and bake at 350 degrees F, 45 minutes to 1 hour. 



CHERRY COBBLER 



Sueanna Rose 
Galatia B.Y.W. 



1 stick margarine melted in dish 1 V2 cups sugar 

1 pt. pitted cherries pinch nutmeg 

Mix all of above together, and leave in deep dish. Then mix separately, 3 A 
cup flour, 3 A cup sugar, 2 tsp. baking powder, % cup milk. Mix good and 
pour over cherries. Bake for 50 minutes at 375. (Peaches may be substituted 
in place of cehrries). 



116 



QUICK PEACH COBBLER 



Mrs. Talbert Jackson 
Merry Hill B.W. 



1 cup brown sugar 1 cup milk 

1 cup flour 1 teaspoon cinnamon 

1 stick butter 14 teaspoon nutmeg 

1 can sliced peaches (29 oz. size) 

Melt butter in baking pan. Mix flour, sugar, milk and spices and pour over 
melted butter. Pour peaches over (juice too) batter. Bake 350 degrees until 
brown on top. 

Note: Other fruits may be substituted for peaches. Serve warm with ice 
cream or let cool. 



APPLESAUCE COTTAGE PUDDING 



Clennie Blowe 
Meherrin B.W. 



1 cup sifted all-purpose flour 2 eggs 

2 tsp. double-acting baking powder 1 cup applesauce 
V2 tsp. salt 1 tsp. vanilla 

1 cup sugar 14 cup walnuts, chopped 

1 cup bran flakes 

Sift flour with baking powder, salt and sugar. Mix in eggs, applesauce 
and vanilla. Stir in nuts and cereal. Pour into greased floured eight-inch 
square pan. Bake at 350 degrees 35 to 40 minutes, or until top is golden 
brown. Serve warm with custard sauce of prepared whipped topping, if 
desired. Makes 9 servings. 

APPLE CRISP PUDDING 

Sallie Mae Cowan 
Merry Hill B.W. 
1 teaspoon cinnamon 1 cup sugar 

7 tablespoons butter or margarine % cup flour 

14 cup water 6 or 8 apples, peeled and cored and 

cut in pieces 14 inch thick to make 4 
cups of apples 

Butter casserole dish, add apples, then add the water. Work together 
sugar, cinnamon, flour and butter with finger tips until crumbly. Spread 
over the apple mixture. Bake uncovered 45 to 60 minutes at 375 degrees. 
Serve while warm with whipped cream or vanilla ice cream. 



ROCKY ROAD PUDDING 



Brenda Lane 
AhoskieB.Y.W. 



1 can (18 oz.) chocolate pudding 114 cups miniature marshmallows 

whipped cream 

Mix pudding and marshmallows; pour into individual serving dishes. 
Garnish with whipped cream. 



MATTIES APPLE GOODIE 



117 



Mattie Harris 
ElamB.W. 



3 /4 


cup water 


v% 


tsp. cinnamon 


% 


tsp. nutmeg 


% 


tsp. allspice 



4 cups sliced apples 

1 Vi cups flour 

1 Vi cups sugar 

Vi lb. margarine 

Combine flour, sugar and flavoring. Place sliced apples in baking dish. 
Sprinkle dry mixture over top. Dot with butter. Sprinkle water over top. 
Bake at 325 degrees for one (1 ) hour. Serve hot. 



APPLE CRISP 

8 apples sliced 
Place in baking dish, sprinkle with cinnamon. Add: 

1 cup flour 1% cups sugar 

Vi cup margarine 

Sprinkle over apples. Bake at 375 for 1 hour. 

PEACHY APPLE CRISP 



Verdell M. Blythe 
Galatia B.W. 



Louise Cooke 



1 can (1 lb. 4 oz.) pie sliced apples, 2 cups crushed corn flakes 
undrained y 2 cup nuts, chopped 

2 cans (17 oz.) sliced cling peaches % cup butter, melted 
Vz cup raisins % cup brown sugar 

2 tbsps. cinnamon red-hots 

Mix the first 4 ingredients. Pour fruit mix into a 1 V% qt. baking dish. Mix 
the remaining ingredients and sprinkle over top. Bake at 350 degrees for 30 
minutes. 



PATS APPLE GOODIE 



Pat Barnes 
Galatia B.W. 



4 cups sliced apples 2 A cup water 

1 V2 cups flour V2 tsp. cinnamon 

1 Vi cups sugar % tsp. nutmeg 

Va lb. margarine 

Combine flour, sugar and flavoring. Place sliced apples in a baking dish. 
Sprinkle dry mixture over top. Dot with butter. Sprinkle water over top. 
Bake at 325 for 1 hour. Serve hot. 



118 



APPLE CRISP 



Mrs. Russell Cox 
Conway B.W. 



6 or 8 apples sliced V* cup water 

1 cup sugar % cup pastry or cake flour 

1 tsp. cinnamon !4 stick butter 

dash of salt 

Peel and slice apples thin into a baking dish. Add water, combine sugar, 
flour, cinnamon, salt. Blend in butter until crumbly. Pour over apples and 
bake uncovered at 350 degrees for about 1 hour. 



APPLE CRISP 



Phyllis Mann 
Roberts Chapel B.W. 



butter crunch Vi teaspoon cinnamon 

1 can (21 oz.) apple pie filling vanilla ice cream 

1 teaspoon lemon juice 

Prepare butter crunch. Heat oven to 450. In ungreased 9-inch pie pan or 
baking dish, 8x8x2 inches, mix pie filling, lemon juice, and cinnamon. 
Sprinkle 1 cup of the butter crunch evenly over top. Bake 10 minutes or 
until top is light golden and bubbly. Serve warm with ice cream. 4 servings. 



y 2 cup butter or margarine V2 cup chopped pecans, walnuts, or 

% cup brown sugar (packed) coconut 

1 cup flour 

Heat oven to 400 degrees. Mix all ingredients with hands. Spread in 
ungreased baking pan, 13x9x2 inches. Bake 15 minutes; stir with spoon. 
Store in covered container in refrigerator. 2 cups. 



APPLE SAUCE JACKS 



Lettie Futrell 
CreeksvilleB.W. 



1 can applesauce V2 tsp. nutmeg 

Vi cup sugar V2 tsp. allspice 

1 tsp. cinnamon 1 can biscuits (10) 

Chill apple sauce, spices and sugar. Roll biscuits, one at a time, use 2 tsp. 
apple sauce on each rolled biscuit, lap over and fold again, fry in deep hot 
fat. They cook quickly, watch close when frying. Serve hot or cold. 



119 



Verdell Blythe 
Galatia B.W. 



APPLE CRISP 

9 medium apples, peeled & sliced % cup flour 

1 cup water 6 tbsp. butter 

1 cup sugar cinnamon 

1 tsp. vanilla 

Arrange apple slices in layers in an 8" square baking dish. Pack firmly. 
Combine water, Vz cup sugar and vanilla. Pour over apples. Combine flour, 
Vz cup sugar and butter. Sprinkle over apples and top with cinnamon. Bake 
in 350 degrees oven for 1 hour and 1 5 minutes. 

APPLE DUMPLINGS 

Vivian W. Johnson 

6 apples 14 stick margarine 

2 cups sugar % teaspoon nutmeg 

Peel apples, slice thin. Make up dough and roll out size of biscuit, put 
apples in dough, fill the pan, cover with sugar. Add water up to the edge of 
dumplings. Cook until apples are tender and top has browned some. 



TANG APPLES 



Eva White 
Colerain B.W. 



Peel and quarter apples. Arrange in one layer baking dish. Sprinkle 
generously with Tang and sugar to taste. (Depends on tartness of apples). 
Dot with butter. Add water to cover well the bottom of the casserole. Bake 
in 350 degree oven for about one hour. 

BLUEBERRY DESSERT 

Sandy Holloman 
CRUST: Colerain B.W. 

1 c. flour 1 stick margarine 

% c. brown sugar 1 c. chopped pecans 

Mix and press into bottom of oblong pan. Cook at 350 degrees 
approximately 10-12 minutes or until lightly brown. Cool, then place into 
refrigerator to chill. 

FILLING: 

1 large container Cool Whip 8 oz. cream cheese 

3 A c. granulated sugar 

Mix well and spread over crust. 

TOPPING: 

1 can blueberry (or cherry) pie filling 

Spread over filling. Place in freezer about five minutes (to firm mixture) 
then keep refrigerated. 



120 

BLUEBERRY SPECIAL 



Brenda S. Tinkham 
Mt. Tabor B.Y.W. 



CRUST: 

1 c. flour 1 stick margarine (melted) 

Vi c. brown sugar 1 c. chopped pecans 

Press into oblong pan, and bake for 10 minutes at 350 degrees. 

1 pkg. dream whip % c. sugar 

1 Ig. cream cheese 1 T. vanilla 

Mix together with electric mixer and pour over cooled crust. Over this 
pour 1 can blueberry pie filling. Optional - cherry pie filling may be used. 



BROWN SUGAR CHEWS 



Mrs. Ben Adams 
Riverside B.W. 



1 egg Yi cup self rising flour 

1 cup brown sugar 1 cup nuts (chopped or halves) 

1 teaspoon vanilla 

Mix eggs, brown sugar and vanilla, then add flour. Add nuts, bake in 8 
inch square pan at 350 degrees for 18 to 20 minutes. Cool 10 minutes, then 
cut in squares. Chews will be soft when taken from oven. 



CHOCOLATE SQUARES 



Katherine Farless 
Riverside B.W. 



1 stick butter or margarine 1 teaspoon baking powder 

1 cup sugar 3 A cup chocolate syrup 

4 eggs 1 teaspoon vanilla 

1 cup flour pinch of salt 

Cream butter and sugar. Mix all other ingredients and blend together. 
Cook in oblong pan 9" x 12" for 30 minutes at 350 degrees. 

Frosting 

1 stick butter Vi cup evaporated milk 

1 cup sugar '/•> cup chocolate chips 

nuts - optional 

Bring butter, sugar and milk to a boil. Cook one or two minutes. Remove 
from heat and beat in chips. Beat until firm enough to spread on cake. 



PINEAPPLE ZIP 



121 



Brenda Lane 
AhoskieB.Y.W. 



2 cans (about 8V2 oz. each) pineapple 

tidbits 
2 tablespoons maraschino cherry 

syrup 



'/2 cup orange juice 

% cup confectioners sugar 

v 8 teaspoon cinnamon 



Mix pineapple tidbits (with syrup) and remaining ingredients. Cover; 
refrigerate at least 1 hour. 



2 c. plain flour 

1 v ? t. baking powder 

1 c. sugar 

!<4 c. margarine or butter, melted 

V2 c. orange juice 



!Y LOAF 



Ida Meares 
Connaritsa B.W. 



V? t. salt 
V2 t. soda 

1 egg beaten 
V2 c. chopped pecans 

1 c. whole fresh cranberries 
grated rind of one orange. 



Sift together all dry ingredients in a mixing bowl. Add beaten egg, butter, 
orange juice, to dry ingredients. Fold in nuts and berries and rind. Pour into 
a greased and floured loaf pan 9x5 and bake 1 hour and 10 minutes at 325. 



Connie Piland 
Winton B.W. 



1 can of chilled milk 
1 c. sugar 



juice of 2 lemons 
graham crackers 



Whip chilled milk until thick. Add sugar and juice of lemons. Line a pan 
with graham crackers. Pour V2 mixture over crackers. Repeat crackers and 
mixture. Crumble crackers on top. Freeze until solid. Slice and serve. 



122 



LEMON BISQUE 



Alice Woodard 
Conway B.W. 



1 small pkg lemon jello y A tsp. salt 

% sugar (cup) 2 lemons (juice & rind) 

1/4 cup hot water 1 large can pet milk 

vanilla wafers 

Dissolve jello in hot water. Add salt, sugar, lemon juice and rind. Let set 
slightly. Beat chilled Pet milk. Line pan with crushed vanilla wafers. Add 
mixture and sprinkle more wafers. Let set. 



CHERRY DESSERT 

Mrs. Irene S. Vaughan 
Woodland B.W. 

Mrs. A.B.Whitley III 
Mt. Tabor B.W. 

20 graham crackers - crushed 1 pkg dream whip 

% cup melted butter Vi cup powdered sugar 

2 tsp. white sugar 6 or 8 oz. cream cheese 

1 can cherry pie filling 

Mix first three ingredients and press in sq. cake pan - reserve V2 c. for 
topping. Bake crust 8 min. at 350 and cool. Beat dream whip according to 
package directions. Add powdered sugar and cream cheese. Beat together 
and spread on crust. Cover with pie filling. Sprinkle top with remaining crust 
mixture. Refrigerate overnight. 



Ann Burgess 
Creeksville B.W. 

1 V2 cups crushed vanilla wafers V2 cup sugar 

Ms cup butter or mar., melted 3 egg yolks 

1 No. 2 can {2% cups) crushed V2 cup pecans 

pineapple 3 egg whites 

1 pkg. lemon flavored gelatin % cup sugar 
1 /3 cup butter or margarine 

Combine crumbs and melted butter. Line bottom of a buttered 9x9x2 
inch pan with 1 cup of the crumb mixture. Drain pineapple, reserving syrup. 
Heat syrup to boiling; remove from heat. Add gelatin; stir in dissolve. Cool 
to room temperature. Cream Vz cup butter and V2 cup sugar. Add yolks, 
beat well. Stir in gelatin, pineapple and nuts. Beat whites till soft peak 
forms; gradually add V* cup sugar, beating till stiff peaks form; fold into 
gelatin. Pour into pan; top with crumbs. Chill firm and cut into squares. 



BLUEBERRY NUT CRUNCH 



123 



Virginie Barfield 
Merry Hill B.W. 



2V2 cup crushed pineapple (undrained) 
3 cups blueberries 
2 teaspoon lemon juice 



Vj cup sugar 

1 box yellow cake mix 

Vi cup melted butter 

1 cup chopped nuts 



Spread pineapple over bottom of lightly greased 9x13 inch baking dish. 
Layer blueberries over pineapple and sprinkle with lemon juice and sugar. 
On top of fruit layers, sprinkle cake mix. Drizzle butter over cake mix. Top 
with nut. Bake at 350 degrees from 35 to 40 minutes. After cake has baked 
15 to 25 minutes, take a knife and cut through to bottom of dish so juice will 
rise to the top. A very easy yet delicious dessert. 



BLUEBERRY DEL8GHT 



Ella Mae Stokes 
Severn B.W. 



1 stick margarine 



Combine. Then add: 



Vi cup brown sugar 
1 cup self rising flour 



Vi or 1 cup chopped nuts. 

Stir together and bake in large pan at 400 F. for 15 minutes or until brown. 
Cool and pour crumbs into oblong pan. Whip 2 packages cool whip or 
dream whip. When stiff blend 1 cup powdered sugar. Spread over crumb 
mixture, then spread a can of blueberry pie filling. Refrigerate. Cherry or 
other pie fillings may be substituted. This makes an easy delicious dessert. 



FRUIT ICE CREAM 



Clarine Dilday 
Brantley's Grove B.W. 



4 eggs 

1 cup sugar 

1 tablespoon vanilla 



Vi pint whipping cream 
2 cans condensed milk - eagle 
dairy milk (approx. 1 % qts.) 
fruit of your choice (mashed) 



Combine eggs, cream, sugar, and vanilla in bowl and mix thoroughly with 
mixer. Pour into can, add condensed milk and fruit and stir well. Add dairy 
milk to fill line on can and stir. Makes 4 quarts. 




Ed 



u 



Obkr \»» ff\ IE ^w^ ■■ E 



Rockie V. Brett 
Meherrin B.W. 



1 V2 lbs. ground chuck 

4 c. chopped celery 

2 med. green peppers 

2 med. onions 



V2 bag medium size egg noodles 
1 medium size can of pimento 
1 can cream of tomato soup 

cayenne and black pepper to make 

zesty 



Cook noodles and drain; chop celery, onions and peppers and cook with 
very little water until tender. Put meat in hot skillet. Add pepper and salt to 
taste. Stir constantly until rare done. Into large bowl combine all ingredients 
and mix well. Place in casserole and top with fried onion rings, or chipped 
bacon. Cook Vi hour at 400 degrees. Serves 8. 



BEEF CREOLE 



Geneva Mustian 
Creech Memorial B.W. 



2 pounds ground chuck 

2 medium peppers (chopped) 

1 large onion (chopped) 

1 medium can pimentos 

2 cups celery (chopped) 
2 cloves garlic (mixed) 



can cream of tomato soup 
bag egg noodles 
teaspoon black pepper 
teaspoon cayene pepper 
strips bacon 
Salt to taste 



Boil noodles in large suacepan with one tablespoon cooking oil or crisco 
added to water until tender. Rinse and let cool. Break up meat in hot skillet, 
salt to taste and add pepper, stir and cook to rare stage, lift meat out, 
leaving any juice in skillet. Add chopped pepper, onion and celery. Cover 
and cook until tender. 

In large mixing bowl drop meat, noodles, peppers and all other 
ingredients except bacon. Mix thoroughly with hands, (as dough) Fill 
casserole with mixture, pack down, chop bacon oyer top, cook in over 400 
degrees approximately 30 minutes or until bacon is crisp. 

EASYBAR-B-Q 



1 can corned beef 
1 t. sugar 

1 t. chilli powder 



Combine all ingredients and simmer 30 minutes. Serve on hamburger 
buns. 









Vallerie Evans 
Bethany B.W. 


1 
1 

V2 


t. 
t. 
c, 
c, 


garlic sauce 
worchestersh 
water 
catsup 


ire sauce 





124 



INDIVIDUAL BAR-B-QUED MEATBALLS 



125 



Eva Miller 
Riverside B.W. 



1 V2 pounds ground beef 
V? cup dry bread crumbs 
V2 cup milk 



Vi teaspoon pepper 

2 tablespoons chopped onions 

Vi cup catsup 

2 teaspoons salt 



Mix together and shape in balls. Place in pan. Make sauce with: 
Vz cup catsup 2 teaspoons brown sugar 

V) cup vinegar 2 tablespoons chppped onions 

Pour over balls and bake one hour at 350 degrees. 



APPLE SAUCE MEAT BALLS 



Dorothy Edwards 
Galatia B.W. 



1 lb. ground beef 
2 / 3 cup apple sauce 
Va cup bread crumbs 
or corn flakes 



1 egg 

% cup minced onion 

1 % tsp salt 

Vs tsp. pepper 



Mix well - shape into 8 or 10 balls. Place in deep baking dish and pour V2 
cup catsup mixed with V2 cup water over meatballs. Cover and cook 45 
minutes at 375. 



MAD HATTER MEATBALLS 



Joyce Brett 
Meherrin B.W. 



1 T. butter 

1 green pepper, chopped 

1 med onion, minced 

1 can (10 Vioz.) chicken with rice 

1 can (10 V2 oz.) tomato soup 



1 cup water 

1 egg 

1 lb. ground beef 

2 slices bread, broke up 
% cup evaporated milk 

1 tea. salt 



Melt butter in pan, add pepper and onions and cook until tender. Stir in 
soups and water. Heat to boiling, then turn down heat and simmer sauce, 
stirring occasionally. While the sauce cooks, make the meatballs. Beat egg 
slightly in bowl and add ground beef, torn pieces of bread, milk and salt. 
Shape into balls about the size of ping-pong balls. Drop balls into simmering 
sauce and cook slowly about 1 hour or until sauce has thickened. This can 
also be cooked in the oven at low heat, about 350 degree. Delicious served 
with fluffy mashed potatoes. 



126 



PORCUPINE BALLS 



Mrs. Cecil Hoggard 
HortonsB.W. 



1 pound hamburger V2 cup water 

V2 cup onions V2 teaspoon celery salt 

V2 cup uncooked rice Add a pinch of salt to taste 

Mix and shape into little balls. Place in a baking dish, set aside a minute. 

SAUCE: 

1 can tomato sauce 1 cup water 

2 tablespoon Worchestershire sauce 

Pour the sauce mixture over your hamburger balls. Seal baking dish with 
Reynolds Wrap and bake forty-five minutes in oven at 350 degrees. 







Emma Jean W 


illiams 








Winton B.W. 


5 


medium potatoes, 


cooked 




1 


c. warm milk 
beaten egg 
Salt and peppe 


r 






1 


10 72 or 11 


oz. 


can condensed 




tomato soup 









1 medium onion, chopped 
1 lb. ground beef 

Salt and pepper 
1 can (2V2 c.) or ( V2 lb. cooked green 

beans 



Cook onion in hot fat till golden; add meat and seasonings; brown. Add 
drained beans and soup; pour into greased 1 V2 quart casserole. Mash the 
potatoes; add the milk, egg, and the seasonings. Spoon in mounds over 
meat. Bake in moderate oven (350 degrees) 30 minutes. Makes 6 servings. 



HAMBURGER DINNER 



Annie B. Davis 
Conway B.W. 



1 pound ground beef 1 chopped onion 

salt and pepper to taste 

Combine all ingredients and make into patties, place patties in separate 
pieces of aluminum foil. Top each with a slice of potato, a carrot (cut in V2 
lengthwise) and a large slice of onion. Top each with a pat of margarine, salt 
and pepper. Seal foil and bake in 350 degrees oven about 1 hour. Serves 4. 



127 
HAMBURGER FRIED RICE 

Mrs. A.B.Whitley III 
Mt. Tabor B.W. 

1 lb. hamburger 1 cup sliced radishes 

2 medium onions-coarsely chopped 1 can bamboo shoots 

3 carrots - sliced 1 can water chestnuts - sliced 

1 bell pepper - chopped 3 eggs 

2 stalks celery - sliced 2 tbsp. soy sauce 

2 cups Minute Rice 

Prepare rice according to package directions - set aside. 

In large skillet or dutch oven, brown hamburger and onions over medium 
heat. Add carrots, bell pepper, celery, radishes, bamboo shoots, and water 
chestnuts, one at a time, mix thoroughly after each addition. In smaller pan, 
scramble eggs and add to meat and vegetable mixture. Add soy sauce and 
stir. Add cooked rice and mix. Serve with more soy sauce to taste. Serves 6 
to 8 generously. 

*Hamburger may be substituted by using 1 lb. cooked shrimp, or 2-3 cups 
cooked chicken or ham. However, add meats or shrimp after the eggs. 
Cook vegetables in 1 tbsp. oil and follow other directions. 



HAMBURGER TREAT 



Emma Martin 
Conway B.W. 



1 pound hambuger Vi cup rice 

1 package onion soup (dry) 1 Vi cup water 

1 can french fried onion rings 

Brown hamburger in deep fry pan. Pour off grease. Add onion soup, rice 
and water. Cook slow until rice is done. Add onion rings just before serving. 
Delicious with tossed salad, garden peas and hot rolls. 



STUFFED BURGER BUNDLES 



Patricia Hughes 
AhoskieB.Y.W. 



1 cup herb-seasoned stuffing mix 1 10 V2 oz. can cream of mushroom 

% cup evaporated milk soup 

1 pound ground beef 2 tsp. Worchestshire sauce 

1 tbsp. catsup 

Prepare stuffing according to package directions. Combine milk and 
meat. Divide into 5 patties. On waxed paper pat each to 6" diameter. Put % 
cup stuffing in center of each patty. Draw meat over stuffing and seal. Place 
in 1 V2 quart casserole. Combine remaining ingredients and pour over meat. 
Bake uncovered at 350 degrees F. for 45 minutes. Makes 5 servings. 



128 



SOUPER BURGERS 



1 lb. hamburger 

1 can vegetable soup 



ketchup 
4 hamburger buns 



Brown hamburger in skillet. Add soup (do not add water). You may add 
some ketchup to give it more taste and color. Simmer for 25-30 minutes. 
Serve on warm hamburger buns. 



ONE DISH MEAL 



Rose Harris 
Galatia B.W. 



1 lb. hamburger 

4 cup up potatoes 

2 onions - cut in half 



1 sliced carrot 
salt and pepper 
butter 



Divide hamburger into 4 balls then set in the middle of 1 square foot of 
aluminum foil. Add sliced carrots, 1 cut up potato in each one. Sprinkle 
some salt and pepper. Add one half of onion to each ball of hamburger. 
Place a pat of butter on the top. Wrap with foil, sealing edges tightly. Place 
on baking sheet. Bake at 350 for 1 hour. 



GOLDEN POT ROAST 



Clennie Blowe 
Meherrin B.W. 



3-4 lb. beef blade pot roast 

3 T. flour 

1 M? tsp. salt 

Vs tsp. pepper 

% cup water 



cup water 

medium-sized rutabaga (1 Vi to 2 

lb.), cut in Vi -inch strips 

medium-sized onions, cut in /4-inch 

slices 

tsp. dillweed 

tsp. salt 

T. flour 



Combine flour, 1 V2 teaspoons salt, and pepper. Dredge roast in seasoned 
flour and brown in lard or drippings in dutch oven or large frypan. Pour off 
drippings. Add water, cover tightly, and cook slowly 1 hour. Add rutabaga 
and onion and sprinkle with dillweed and V2 teaspoon salt. Continue 
cooking slowly 1 hour or until meat and rutabaga are tender. Remove meat 
and vegetables to hot platter. Measure cooking liquid. Using enough water 
to total 2 cups liquid, blend with flour, and thicken cooking liquid for gravy. 
Makes 6 servings. 



BURGUNDY BEEF STEW 



129 



Joyce Sumner 
Buckhorn B.W. 



3 lbs. cubed stew beef 
1 can mushroom 



2 cans mushroom soup 
Vi c. burgundy or red wine 
V2 pkg. onion soup mix (dry) 



Place all in casserole. Bake covered 325 degrees for 3 hours. May be 
uncovered at end if too runny. Serve on noodles or rice. 



PARMESAN CHICKEN 



1-2 Vi to 3 lb. fryer chicken (cut up) 
Vi - V2 c. melted butter 
1 c. graham cracker crumbs or cracker 
crumbs 
% c. grated Parmesan cheese 



Ann Hollomon 
Mt. Tabor B.W. 



% c. snipped parsley 

1 T. minced onions; dried 

1 t. minced garlic; dried 

1 t. Italian seasoning mix 



Mix dry ingredients, melt butter, dip chicken pieces in butter then roll in 
dry mixture being sure to coat evenly. Place chicken skin side up, not 
touching, in greased large shallow baking pan. Sprinkle with remaining 
butter and crumbs. Bake at 375 degrees for 50 min. to 1 hour or until done. 
Do not turn. Makes 4 servings. 



BASIL BAKED CHICKEN 



Susan Thomas 
Ahoskie B.Y.W. 



2 1 , 



-3 lbs. chicken pieces 
cup regular flour 
teaspoons salt 
teaspoon pepper 
cup Crisco 
Dash white pepper 



1 can cream of chicken soup 
V2 cup water 
1 V2 teaspoons basil 
Vi cup chopped onion (optional) 
V2 teaspoons salt 
Paprika 
Hot, cooked rice 



Shake chicken pieces in bag with flour, salt, and pepper. Brown chicken 
in hot Crisco, then transfer to 8-inch square baking pan. 

In small saucepan cook white pepper, cream of chicken soup, water, 
basil, onion, and salt until it bubbles. Spoon soup mixture over chicken. 
Cover tightly with foil. Bake at 350 degrees for 35-45 minutes or until 
chicken tests tender with a fork. Sprinkle generously with paprika and serve 
over rice. 



130 

EASY BAKE CHICKEN 



Jean Smithwick 
Cashie B.W. 



Place cut up fryer in pan with salt and pepper to taste. Put one can cream 
of mushroom soup and % can water over chicken. Cover with tinfoil and 
bake at 350 degrees for 1 hour. Remove tinfoil and sprinkle with paprika and 
run under broiler few minutes until brown as desired. Serve over rice. 



INDIVIDUAL CHICKEN DINNERS 



Helen P. Britt 
Potecasi B.W. 



2 1 /2 -3 lb. chicken, quartered 1 can mushroom soup 

1 envelope dry onion soup mix 4 medium carrots (quartered) 

4 medium potatoes, quartered 

Heat oven to 350. Wash chicken and pat dry. Tear off 4 pieces of heavy 
duty Alum foil, 18 x 15 in. Place chicken quarters in center of foil. 

Stir together mushroom soup and dry onion soup. Spread 14 of the soup 
mixture on each piece of chicken. Top with quarters of carrot and potatoes. 
Wrap securely in foil and place on ungreased baking sheet. Bake 1 !4 hr. 325 
or until chicken in tender. Serves 4. 



BARBEQUED CHICKEN 



3 


T. catsup 


2 


T. vinegar 


2 


T. lemon juice 


2 


T. worchestershire sauce 


4 


T. water 


2 


T. butter 







Mary Callis 






Harrellsville B.W. 


1 


t. salt 




1 


t. mustard 




1 


t. chili powder 




1 


t. paprika 




h 


t. cayenne pepper 




3 


lb. chicken pieces 




3 


T. brown sugar 





Combine all ingredients except chicken; heat to blend. Grease the inside 
of a medium heavy paper sack; place in roaster or dutch oven. Salt and 
pepper chicken; dip into sauce and place in paper sack. Pour remaining 
sauce over chicken in sack. Fold paper sack opening with a double fold. 
Secure with paper clips so sauce won't leak out. Cook in covered roaster at 
500 degrees for 20 minutes. Do not open bag during cooking. 



131 
BARBECUED CHICKEN 

Mrs. Otis Earley 
Ahoskie B.W. 

1 2 1 /2 to 3 lb. chicken split or quartered 2 tablespoons brown sugar 

1 cup vinegar 4 tablespoons catsup 

1 stick butter 1 teaspoon salt 

1 tablespoon worchestershire sauce !4 teaspoon pepper 

2 tablespoons red hot sauce juice from V2 lemon 

Brown chicken under broiler. Mix other ingredients in sauce pan over 
medium heat. Simmer 5 minutes. Pour over chicken and cook at 350 
degrees for 1 Vi hours. Yields 4 servings. 



FRIED CHICKEN 



Ella Phelps 
Merry Hill B.W. 



2V2 or 3 lb. fryer cut in pieces 1 teaspoon salt 

1 cup flour 1 teaspoon black pepper 

Place chicken pieces in a bowl, covering with the milk. Cover each piece 
with milk. Mix flour, salt and pepper in a paper bag. Remove the chicken 
from milk one piece at a time and shake well in the bag of flour. Fry in a V2 
cup of fat turning to brown each side. Remove from the fat placing in a pan, 
covering tightly with foil. Place in a 400 degrees oven for 20 minutes. 
Remove the pan (do not uncover) and place on a rack until serving time. 



PARTY CHICKEN 



Rebie Tucker 
Buckhorn B.W. 



8 chicken breasts 8 slices bacon 

1 pkg. chipped beef (4 oz.) 1 can undiluted mushroom soup 

M> pint sour cream 

Wrap each breast with bacon slice. Cover bottom of flat baking dish with 
chipped beef. Arrange chicken breasts on chipped beef. Mix soup and sour 
cream. Pour over all. Can be refrigerated or frozen. Bake at 275 degrees for 
three hours uncovered. Serves 8. 



132 



Jean Armstrong 
GalatiaB.W. 

1 frying size chicken-cut in pieces 1 teaspoon cayene pepper 

1 cup self-rising flour 1 teaspoon chili powder 

salt and pepper to taste 1 teaspoon paprika 

1 1 /2 sticks margarine 

Melt margarine in pan in oven (450). Mix flour, cayene pepper, chili 
powder, paprika, salt and pepper in paper bag, doing a few pieces at the 
time coat chicken and place in pan (13x9 Vz x2"). Cook for about 30 minutes. 
Turn chicken and cook for about 20 minutes longer. This chicken may also 
be used with your favorite barbecue sauce recipe. 



PARTY CHICKEN 



Sandra Woodard 
Roberts Chapel B.Y.W. 



4 chicken breast, skinned and split 1 cup sour cream 

4 pieces chipped beef bacon 

1 can cream of mushroom soup 

Grease casserole dish and line with chipped beef. Wrap each half brest 
with 1 strip of bacon. Mix soup and sour cream. Pour over chicken. Cook at 
275 degrees F. for 3 hours. 



CLOSTIAL CHICKEN 



Myrtle Davis 
Meherrin 



1 cup flour Vi tsp. pepper 

2 tsp. salt 1 cup light cream 
2 tsp. paprika oil for frying 

4 broiler-fryer breasts boned 5 cups cooked rice 

Cut chicken breasts into 1 /2-inch wide strips, combine flour, salt, paprika 
and pepper. Dip chicken strips into cream, then roll in seasoned flour. 
(Reserve remaining cream as part of light cream called for in Supreme 
Sauce). Heat oil, 1 /2-inch deep in skillet until golden brown. To serve, 
mound hot cooked rice on platter. Pour Supreme Sauce over rice, top with 
Chicken strips. 

SUPREME SAUCE 

Myrtle Davis 
Meherrin B.W. 
Vi cup butter 2 chicken bouillon cubes 

Va cup flour 1 1 /2 cups water 

1 tsp salt 1 V2 cups light cream 

% tsp. cayenne 

Melt butter in saucepan. Blend in flour, salt, cayenne and bouillon cubes. 
Gradually add water and cook, stirring constantly, until mixture thickens 
and comes to a boil. Add light cream and heat to serving temperature. 
Serves four. 



CHICKEN KIEV 



133 



Brenda S. Tinkham 
Mt. Tabor B.Y.W. 



3 de-boned chicken breasts 

1 c. sour cream 

1 T. lemon juice 

2 t. worchestershire sauce 
2 t. celery salt 

1 t. paprika 



cloves garlic, chopped 

t.salt 

t. pepper 

c. dry bread crumbs, packaged 

c. butter 

c. shortening 



Wipe chicken breasts well with towel. Combine 9 top ingredients in large 
bowl. Add chicken. Let stand covered in refrigerator over night. Pre-heat 
oven to 350. Remove chicken from mixture leaving cream on. Roll in bread 
crumbs. Arrange in single layer in shallow baking pan. Melt butter and 
shortening and pour over chicken. Baste chicken with 9 top ingredients. 
Bake uncovered for 45 minutes. 



CHEDDAR CHEESE CHICKEN 



Mebel Vinson 
Meherrin B.W. 



1 large fryer cut in serving pieces 

2 tablespoons butter or margarine 
1 teaspoon salt 

Vi teaspoon black pepper 

Vz teaspoon basil 



Vi cup water 
V2 cup flour 
1 can (10 V* oz.) cheddar cheese soup, 

undiluted 
1 tablespoon instant minced onion or 
1 medium onion 



Melt butter in fry pan. Mix flour, salt, and pepper in plastic bag. Shake 
chicken in flour mixture. Brown chicken at medium heat approximately 15 
minutes each side. Add soup, onion, basil, and water to chicken in fry pan. 
Cover and cook at low heat for 45 minutes or until done. 



HOT CHICKEN SALAD 



Lizzie Barnes 



boned chicken brest cooked and 

cubed 

can cream of chicken soup undiluted 

cup diced celery 

cup diced celery 

tsp. grated onion 

cup cooked rice 



small can sliced water chestnuts 

cup slivered or sliced almonds 

stick oleo 

tsp. lemon juice 

tsp. salt 

c. crushed cornflakes 



Mix everything together except cornflakes, oleo and almonds. Bake 25 
minutes at 350 degrees or until bubbly. 



134 



SPANISH CHICKEN 



Canara Harrell 
Rich Square B.W. 



6 chicken breasts split and boned 

1 tablespoon flour 

2 tablespoons salad oil 

1 teaspoon salt and pepper 



1 small onion 

1 green pepper 

1 8-oz. can tomato sauce 

% cup sherry 



Flour lidded pan, coat chicken with oil, salt and pepper. Put green pepper 
and onion on bottom of pan, then chicken. Cover and bake at 350 for 40 
minutes. Serve with rice. Serves 5 or 6. 



BAKED PORKCHOPS 



Linda Howell 
Buckhorn B.W. 



Porkchops (as many as you desire) Grease pan. Salt and pepper pork chops 
on both sides. Add the following to each pork chop: 



1 slice onion 
1 slice lemon 



1 T. brown sugar 
1 T. ketchup 



Bake in oven at 400 degrees for 45 minutes covered, then uncover and 
bake for an additional 15 to 20 minutes. 



BARBECUED PORK ROAST 



Mrs. Clayton Vinson 
Meherrin B.W. 



3 to 4 pound pork roast 

1 onion, chopped 

2 tablespoons butter 

2 tablespoons brown sugar 

2 tablespoons vinegar 

1 cup chilli sauce 

4 tablespoons lemon juice 



V4 teaspoon mustard 
Vi cup water 

1 teaspoon chopped parsley 
1 teaspoon salt 

several dashes black pepper 
several dashes red pepper 
3 tablespoons Worchestershire sauce 



Saute onion in butter until tender. Add the remaining ingredients except 
the pork. Cook on low heat for 30 minutes. Simmer roast in small amount of 
water for 30 minutes per pound. (Add salt and pepper before cooking.) 
Remove cooked roast and allow to cool and then shred and combine with 
the sauce. (This is wonderful served with corn bread or corn light bread.) 



PORK CHOPS SUPREME 



135 



Jackie L Barnes 
Potecasi B.Y.W. 



4 lean pork chops, 1" thick 
4 thin onion slices 
4 thin lemon slices 



Vi cup brown sugar (packed) 
'/a cup catsup 



Heat oven to 350 degreed (mod.). Season well with salt. Place in 
13x9 1 /2x2" pan or large baking dish. Top each pork chop with an onion slice 
and a lemon slice. Place one tablespoon of brown sugar and one tablespoon 
of catsup on top. Cover and bake 1 hour. Uncover and bake 30 minutes 
longer, basting occasionally. Serves 4. 



PORK N' CORN ROAST 



4 to 6 pork chops, 1 V2" thick 

1 tablespoon prepared mustard 

2 cups corn (golden) 

% cups soft bread crumbs 

2 tablespoons finely chopped onion 



Catherine Price 
Jackson B.W. 



1 tablespoon finely chopped green 

pepper 
1 teaspoon salt 
Vs teaspoon pepper 
1 cup water 



Spread pork chops lightly with mustard. Brown well. Combine corn, 
bread crumbs, onion, green pepper. Arrange chops in one layer in baking 
dish. Drain fat from skillet into dripping jar. Do not add it to chops. Add 
water to skillet; heat to boiling. Pour around chops. Top meat with corn 
mixture. Cover. Bake in moderate oven (350 degrees) 15 minutes. Uncover 
and bake 45 minutes, or until chops are tender. 



STUFFED PORK CHOPS 



Rebecca Cale 
Ahoskie B.W. 



5 pork chops 

2 stalks celery chopped 

1 sprig parsley 

2 tablespoons bacon fat 



1 cup bread crumbs 

V2 teaspoon salt 

Vs teaspoon pepper 

V4 teaspoon thyme 



Combine ingredients and stuff in chops. Brown chops in hot fat in a 
skillet. Add Vz cup hot water and cover. Place in moderate oven, 350 
degrees and bake for 1 hour. 



136 



HAM-YAM SKILLET 



Mrs. Raye Godwin 
Brantleys Grove B.W. 



Skillet 2 teaspoon cornstarch 

Vi cup butter or margarine % cup sugar 

Vi cup chopped, peeled onion 1 15Y4 ounce can pineapple tidbits, 

3 cups diced, leftover baked ham or 1 drained and syrup reserved 

pound diced boiled ham Water 

% teaspoon salt 1 tablespoon lemon juice 

Vs teaspoon ground allspice 1 23 ounce can yams, drained and cut 

into 1 V2 inch pieces 

In a 10-inch skillet melt butter over moderately high heat (about 275 
degrees). Add onion and ham to skillet; cook until lightly browned, stirring 
frequently. Meanwhile in a small bowl mix together salt, allspice, cornstarch 
and sugar. Measure pineapple syrup and add water to measure % cup total, 
stir into cornstarch mixture. Add pineapple syrup mixture to skillet, stirring 
to mix well. Bring mixture in skillet to a boil; boil Yz a minute, stirring 
constantly. Reduce heat to moderate (about 250 degrees); stir drained 
pineapple, lemon juice and yams into skillet. Cover skillet and heat just until 
yams and pineapple reach serving temperature. Makes 4 to 6 servings. 



ROBIN'S PORK CHOPS 

Bunny Brady 
Winton B.W. 

4-6 pork chops 2 T. brown sugar 

1 large onion 1 y 2 t. salt 

2 c. applesauce a little tobasco sauce 
3 A c. ketchup 

Pre-heat oven to 350 degree. Brown chops in small amount of grease. 
Place in flat baking dish. Brown sliced onions in grease. Put on top of 
chops. Mix applesauce, ketchup, sugar, worchestershire sauce, salt and 
tobasco together. Pour over onions and chops. Cover and place in oven for 
45 minutes. 



MEAT LOAF 



137 



Millie Britton 
Galatia B.W. 



1 can vegetable soup 

2 lbs. hamburger 

Vi cup fine dry bread crumbs 

1 Tablespoon Worchestershire sauce 



1 egg - slightly beaten 
1 tsp. salt - dash pepper 
V2 cup onion (optional) 



Combine all ingredients - mix well. Place in shallow baking dish (9x9x2 is 
a good size) Bake at 350 about 1 Vz hours. 



MEAT LOAF 



Janie White 
Conway B.W. 



1 can tomato soup 

2 lbs. ground beef 
1 egg beaten 

V2 cup dry bread crumbs 



tbsp. worchestershire sauce 
tsp. salt 

tspp. black pepper 
green pepper chopped 
large onion chopped 



Combine all ingredients. Bake in 8x8 pan at 350 degrees for 1 hour, 
(approx.) Serves 8. 



JUICY MEAT LOAF 



Phyllis Hale 
Merry Hill B.W. 



Evaported milk and bread crumbs keep the moistness. 



2 pound ground beef 

1 cup bread crumbs 

1 cup Pet Evaporated milk 

Yt cup finely chopped onion 



M> cup catsup or chili sauce 

2 tablespoons Worchestershire sauce 

2 teaspoons salt 

V2 teaspoon pepper 



Mix all ingredients. Shape into loaf in center of a 9-inch square pan. Bake 
at 350 degrees F. about 1 hour and 15 minutes or until well browned. For 
easier slicing, allow meat loaf to stand 10 minutes before slicing. Serve 6 to 



2 lb. ground beef 
2 lb. ground beef 
1 % c. pet milk 



1-2-3 MEAT LOAF 



Betty Cullipher 
Bethany B.W. 



1 pkg. dried onion soup mix (2 
envelopes) 



Mix well. Put mixture into an ungreased shallow pan. With wet hands 
shape into a loaf. Bake in 350 F. oven for 1 hr. Serves 8. 



138 



lEAT LOAIF- 



Judy Strickland 
Creeksville B.W. 



2 lbs. ground beef 
1 pk. Lipton Onion dry soup 
Vi cup catsup 



1 cup carnation milk 
Vi green pepper (bell) 

2 eggs 



Mix all together, put in loaf pan. Cook 350 degrees for 45 minutes. 

MEAT LOAF 

Dolly Smith 
Winton B.W. 

1 c. ketchup 

salt and pepper to taste 
1 1 /2 c. milk 

small amount of green pepper, diced 
up 



1 lb. ground beef 

2 pkgs. crackers 
1 small onion 

1 strip of celery, diced up 



Mix all ingredients together, then add milk and mix up and pour into a loaf 
pan or a baking dish and bake for aobut 30 to 40 minutes at 350 degrees. 



MEAT LOAF 



Carolyn Vaughan 
Creeksville B.W. 

Shirley Barron 
Jackson B.W. 



1 V2 lb. ground beef 
3 A cup uncooked oats 
2 eggs beaten 



% tsp. pepper 
2 tsp. salt 
1 cup tomato juice 



Combine all ingredients thoroughly and pack firmly into a loaf pan. Bake 
in 350 degrees oven for one hour. Let stand 5 minutes before slicing. 



MEAT LOAF 



Velma Mitchell 
Creech Memorial B.W. 



2 pounds ground beef (round steak) 

2 eggs 

1 V2 cups bread crumbs 

% cup ketchup 



1 teaspoon accent 
Vz cup warm water 
1 package Lipton's Onion Soup Mix 



Mix thoroughly. Out into loaf pan, cover with strips of bacon (if it isn't 
against your religion). Pour over all one 8 ounce can Hunt's Tomato Sauce. 
Bake 1 hour at 350 degrees. Serves 6. 



MEAT LOAF 



139 



Mrs. J.R. Hasty 
Galatia B.W. 



1 Vi lb. hamburger 
1 egg 
1 tablespoon worchestershire sauce 

Mix and bake for 1 hour at 350. 



V2 cup bread crumbs 
1 can vegetable soup 

onion salt or onion finely chopped 



1 lb. steak 

1 cup cracker crumbs 

2 teaspoons salt 
1 cup sweet milk 



MEAT LOAF 



Mrs. C.B. Painter, Jr. 
ElamB.W. 



V2 lb. sausage 
1 egg 

1 tablespoon chopped onion 
pepper to taste 



Mix meat, cracker crumbs, beaten egg, salt, onion, pepper and milk. Pour 
into greased pan. Bake 1 hour in 350 degrees oven. Serve with catsup. 



SWEET "N" SOUR MEAT LOAF 



Virgie Chitty 
Meherrin B.W. 



2 lbs. ground meat (beef) 
% teaspoon pepper 
1 V2 teaspoon salt 

Mix All Ingredients 



1 egg 

1 small onion chopped 
V2 cup creshed crackers 



Sauce 



% cup brown sugar 
8 oz. can tomato sauce 



% cup vinegar 



Mix brown sugar, vinegar and tomato sauce together. Pour Vz of mixture 
into the ground meat mixture and mix well. Then pour remaining sauce over 
meat loaf and bake for 1 hour at 400 degrees in covered casserole dish. 



140 



CHICKEN CASSEROLE 



Ella Ferguson 
Creech Memorial B.W. 



1 whole chicken (cut up) 1 package of dressing mix (herb) 

2 cans cream of chicken soup V2 stick margarne (melted) 
1 cup milk 1 cup chicken broth 

Boil chicken, cut up in small pieces. Put in pyrex dish. Mix soup with milk 
and pour over chicken. Add melted margarine and broth to dressing and 
pour over chicken. Bake 1 hour at 350 degrees. 



CHICKEN CASSEROLE 



Martha Davis 
Cashie B.W. 



3-4 (cooked and debonedlchicken 1 small pkg. pepperidge farm 

1 can mushroom soup seasoned dressing mix 

% c. milk (regular) 1 cup chicken broth 

1 stick margarine 

Spread chicken (bite size pieces) in a 9 x 12 in. buttered baking dish. 
Combine soup, milk and pour over chicken. Mix dressing, broth and melted 
margarine and crumble over chicken. Bake at 350 degrees until bubbly for 
about 20 minutes. 



CHICKEN CASSEROLE 



Lillian Burgess 
Winton B.W. 



1 chicken, cooked tender 1 can cream chicken soup 

(cut up in small pieces) % pkg. dressing 

1 can cream mushroom soup 

Add some of the broth to make it moist. Combine all together then 
sprinkle the rest of the dressing on top. Bake in oven at 350 degrees until 
done. 

CHICKEN CASSEROLE 

Susan Stephenson 
Roberts Chepel B.W. 

1 chicken cooked and boned 1 can cream of mushroom soup 

(salt to taste) 1 can cream of mushroom soup 

1 can cream of chicken soup 1 pkg. spaghetti, cooked-chicken 
chopped green pepper (opt.) Drotn 

grated cheddar cheese 

Combine first 6 ingredients; add broth to moisten. Place in large baking 
dish; sprinkle with cheese. Bake at 300 degrees for 40 minutes. 



141 



CHICKEN CASSEROLE 



Ruth Spruill 

Connaritsa B.W. 

Terdell Blythe 
Galatia B.W. 

Margaret Edwards 
Buckhorn B.W. 

Mrs. K.P. Barber 
Menola B.W. 

1 pkg. Pepperidge Farm cornbread 

dressing mix 1 can cream of mushroom soup 

1 stick margarine 4 large chicken breast 

1 can cream of chicken soup 

Cook chicken, no salt, and pick off bones and put aside, and save broth. 
Melt margarine and stir into dressing. Into dish put in a layer of dressing and 
chicken and a layer of mushroom soup, (diluted with one can of broth. 
Again add layer of dressing and chicken and a layer of chicken soup diluted 
with one can of broth. Top with crumbs and bake at 350 until brown, about 
45 minutes or an hour. 



CHICKEN - RICE CASSEROLE 



Mae Bunch 
Merry Hill B.W. 



1 cut up chicken or chicken parts Vz can water 

1 can cream of mushroom soup 1 package dry onion soup mix 

1 can cream of chicken soup 1 cup uncooked rice 

1 soup can milk 

Put rice in 9x13 baking pan. Pour over it mixture of the mushroom and 
chicken soup that has been blended well with milk. Sprinkle onion soup mix 
on top. Cover with foil. Bake at 350 degrees for 1 Vz hours. Remove foil for 
the last 15 minutes to let chicken pieces brown. Serves 5-6. 



CHICKEN AND RICE CASSEROLE 



Virginia Barfield 
Merry Hill B.W. 



1 cup uncooked rice 1 chicken cut up 

1 can cream of chicken soup 1 tablespoon Kitchen Bouquet (to add 

1 can cream of celery soup brown color) 



Mix rice, soups and Kitchen Bouquet, 1 cup water or more in bottom of 
casserole dish. Place chicken on top and sprinkle with onion flakes. Salt and 
pepper. Cook in a 350 degree oven for about one hour. 
Note: Pork Chop may be substituted for chicken and mushroom soup 
instead of chicken soup. 



142 



CHICKEN AND RICE PILAF 



Bernice Crawley 
Jackson B.W. 



1 Vi cups pre-cooked rice (Minute Rice) 

V2 envelope dry onion soup mix 

1 can mushroom soup 

4 or 5 chicken breasts 



1 % cups boiling water 
2 tablespoons chopped pimentoes 

(optional) 
2 tablespoons melted butter 



Melt butter, add salt and pepper. In a 1 !4 quart casserole dish combine all 
ingredients except chicken, butter and seasonings. Brush chicken with 
butter and place on top of rice. Cover and bake 1 hour and 15 minutes at 
375 degrees.-. 



HOT CHICKEN SALAD CASSEROLE 



Lila Creech 
Creech Memorial B.W. 



-3 pound chicken 

cans cream of chicken soup 

can cream of mushroom soup 

cups diced celery 

onion minced 



2 cups mayonnaise 

3 tablespoons lemon juice 
1 teaspoon salt 

6 boiled eggs (diced) 

3 cups crushed potato chips 



Cook chicken until tender, remove from bones. Combine all ingredients 
except eggs and potato chips. Mix well. Pour over chicken and eggs. Cover 
with potato chips. Bake at 400 degrees for 20 minutes. Yields 16 servings. 



CHICKEN OR TURKEY SCALLOP 



Mrs. Edward L. Coker 
Potecasi B.W. 



V-3 cup uncooked rice 



2 '/,, 



cups chicken consomme or 


2 


dissolved 


% 


dissolved bouillon cubes 


% 


cups diced cooked chicken 

or turkey 

cup chopped celery 


% 



2 finely diced canned pimentoes 
eggs, beaten 
cup heavy cream 
teaspoon salt 

teaspoon poultry seasoning 
cup buttered crumbs 



Start oven at moderate (325 F.). Grease 10 x 6 x 1 14 inch baking dish, 
cook rice, covered, in chicken brother or consomme about 10 minutes, or 
until almost tender. Combine with remaining ingredients except crumbs. 
Pour into prepared baking dish. Sprinkle crumbs generously over. Bake 45 
to 50 minutes or until hot and browning. Makes 6 servings. 



HOT CHICKEN SALAD CASSEROLE 



143 



Frances S. Shoulars 
Sandy Run B.W. 



2 c. cup-up chicken 

1 c. cream of chicken soup 

1 c. chopped celery 

3 teaspoons minced onions 



y h teaspoon salt 

% teaspoon pepper 

1 teaspoon lemon juice 
V2 c. mayonnaise 

2 hard-boiled eggs, chopped 



Mix all ingredients. Place in buttered casserole. Sprinkle with Pepperidge 
Farm Dressing and sprinkle this with melted butter. Bake 350 degrees for 30 
minutes. Serves 6. 



CHICKEN OR TURKEY CASSEROLE 

Lillian Norvelle 
Christian Harbor B.W. 

2 tablespoons (scant) chopped onions 
% cup mayonaise 

1 can water chesnuts, drained, and 

diced 
V2 cup sliced almonds (optional) 



2 or 4 cups chicken, booked and diced 

1 cup diced celery 

1 cup cooked rice 

1 can of cream of chicken soup 



Topping: 

1 cup crushed corn flakes 



% cup melted butter 



Mix first 8 ingredients and put in greased casserole. Mix corn flakes and 
melted butter and sprinkle on top. Bake 45 minutes at 350 degrees. 



ASPARAGUS CASSEROLE 



Mrs. Jerome Tinkham 
Mt. Tabor B.W. 



1 whole chicken stewed and de-boned 
and cut up. 

2 cans of cut asparagus 

2 cans of cream of mushroom soup 



1 cup sharp grated cheese 
% cup mayonnase 
Buttered bread crumbs 



Place layer of chicken, and a layer of asparagus until used up. Mix soup, 
cheese and mayonnaise. Spread on outer top of chicken. Top with buttered 
bread crumbs. Cook for one hour at 375 degrees. 



144 



MEAT CASSEROLE 



Mrs. R.G.Whitiey 
Buckhorn B.W. 



4 c. diced turkey, tuna or chicken 2 t. chopped onions 

1 c. ground peanuts 1 can cheese soup 

14 c. Lemon juice 1 cup grated cheese 

1 tsp. salt 2 c. crushed potato chips 

Combine all ingredients except potato chips and grated cheese. Place in 
greased shallow casserole dish, sprinkle with potato chips and cheese. Bake 
at 375 degrees for 25 minutes. 

CHICKEN TACOS CASSEROLE 
(A New Mexico recipe) 

Nancy Curtis 
B.Y.W. Director 
W.M.U. of N.C. 

1 cooked chicken (approximately 3 lb.) 1 can chicken soup or the broth of the 

cut into bite-size pieces chicken (the broth is better than the 

1 package corn tortillas (available in soup, I think) 

most large grocery stores in the 1 can chopped green chili peppers 

frozen food section) 1 large onion, chopped and browned 

1 can cream of mushroom soup 1 lb. longhorn (or medium Cheddar) 

cheese 

Combine the chicken, mushroom soup, chicken broth, chili, and onion. 
Line the bottom of a casserole with a layer of tortillas (be sure you have 
softened them according to package directions.) Spread a layer of the 
mixture on the tortillas, sprinkle with cheese. Do this until all the mixture is 
used, and top with the remainder of the cheese. Bake 30 minutes at 325 
degrees. 

HAM AND TURKEY CASSEROLE 
(for Thanksgiving or Christmas Left-overs) 

Mrs. R. Jennings White, Sr. 
Conway B.W. 

2 cups of diced turkey or chicken 1 can of cream of chicken soup 

2 cups of diced ham 1 can of crem of mushroom soup 

Vi package of Stove Top Dressing V2 cup of boiling water 

4 hard boiled eggs 1 small can of B. B. Mushrooms (use 

liquid) 

Preheat oven to 350 degrees. Cover bottom of casserole dish (two quart 
casserole or smaller container, depending upon amount of ham and/or 
turkey) with thin layer of stove top dressing. Add a layer of turkey, add a 
layer of ham, add 2 boiled eggs sliced, add V2 can of mushrooms with liquid, 
cover with can of cream of chicken soup. Add a layer of stove top dressing 
and repeat. Add turkey, etc., using cream of mushroom soup after adding 
boiled eggs sliced. Cover the top with stove top dressing and if casserole 
appears to be dry add 1 cup of boiling water. Cover and place in preheated 
oven (350 degrees) and cook until bubbles appear. 

This makes a delightful dinner dish with a green salad, coffee, rolls and 
dessert. A new way to use leftovers. 



HAMBURGER CASSEROLE 



145 



Thelma Mitchell 
CashieB.W. 



1 Vz lbs. ground beef (lean) 

3 Tab. bacon drippings 

4 raw Irish potatoes - sliced thin 

2 med. sized onions - sliced thin 
2 tsp. salt 

Vz tsp. black pepper 



Vi cup minced green pepper 

2 Tab. minced parsley (optional) 

1 can tomato soup 

Vz beefboullion 

1 Tab. worchestershire sauce 



Brown hamburger in bacon drippings, stirring until brown. Arrange in 1- 
1 /2 qt. casserole dish in layers, using !4 of potatoes, V2 of onions and 
seasoning, then follow with second layer. Pour carefully tomato soup, 
boullion and worchestershire sauce over casserole. Cover and bake in 350 
degrees oven for about 1 hour. Serves 6 



Elsie Gay 
Galatia B.W. 



1 lb. hamburger 
1 pkg. Lipton Onion soup 
Vz cup Kraft Barbecue sauce (plain) 



Vz cup ketchup 

1 med. can pork and beans 

2 tablespoons brown sugar 



Topping: 

1 can flaky biscuits and 1 cup grated 
cheese. 

Brown hamburger and add rest of ingredients. Now simmer until hot 
throughout. Place in casserole dish and cut biscuits in half and place on top 
of hamburger. Sprinkle cheese on top. Bake at 375 until biscuits are brown. 



HAMBURGER CASSEROLE 



Lucille Flythe 
Galatia B.W. 



2 to 3 lb. hamburger 

2 small onions 

1 teaspoon salt 

1 small can tomato soup 



2 cups cooked noodles 
1 bell pepper 

1 cup grated cheddar cheese 
desired) 



Cook onion in small amount of oil - add hamburger to onion and cook till 
done - then add tomato soup, green pepper and noodles and all other 
ingredients and let simmer for about 20 minutes, then take off of stove and 
while hot, spread cheese over the top and put in oven about 300 for 10 
minutes. 



146 



ROUND STEAK CASSEROLE 



Delores Forehand 
ColerainB.W. 



1 round steak 

1 medium onion (or more) 

1 15 oz. can tomato sauce 



salt & pepper to taste 

1 can water 

2 c. Uncle Ben's Quick Rice 



Cut steak in narrow strips. Brown in hot fat. Arrange in bottom of 2 qt. 
baking dish. Sprinkle with salt and pepper. Spread thinly sliced onion on top 
of meat. In frying pan add tomato sauce and water. Stir in rice. Pour over 
meat. Bake at 350 degrees for one hour. 



HAMBURGER AND RICE CASSEROLE 



Odell Edwards 
Buckhorn B.W. 



1 lb. ground beef 

1 can tomato soup, plus 

1 Vi cans water 

1 cup uncooked rice 



Vi c. chopped onion 
Va c. chopped green pepepr 
% c. grated sharp cheese 
: A tsp. salt 

dash black pepper 



Slightly brown beef in heavy skillet on top of stove. Add and stir in all 
other ingredients (except cheese), pour into baking dish and cook slowly in 
oven until rice is tender, stirring as needed. When done, sprinkle grated 
cheese on top and let melt. Ready to serve. 



GRECO 



4 cups cooked macaroni 

1 onion, 1 green pepper (chopped) 

2 small cans mushrooms (drained) 



Mrs. M.D. Cuthbertson 
Buckhorn B.W. 

1 cup cream style corn 

1 lb. ground beef, a dash of black 

pepper 
3 cups tomato sauce (or just plain 

cooked tomatoes) 



Lightly brown onion and pepper in a small amount of oil. Add ground 
meat and cook until changes color. Then add all other ingredients. Cook for 
a few minutes. Salt to taste. Pour into baking dish and place in 300 degrees 
oven for one hour. (Can be made ahead of time and placed in refrigerator 
until ready to use, then take out and place in oven.) Sprinkle with grated 
cheese. 



DUTCH PARTY CASSEROLE 



147 



Ruth Buffaloe 
Jackson B.W. 



1 '.> 

y 3 



lbs. ground chuck or sirloin 

cup chopped onion 

tsp. worchestershire sauce 

tsp. pepper 

scant tsp. basil, crumbled 

scant tsp. marjoram crumbed 

(8 oz.) cans tomato sauce 



1 (8 oz.) pkg. noodles uncooked 

1 (8 oz.) pkg. cream cheese softened 

1 cup small curd cottage cheese 

% cup dairy sour cream 

% cup chopped green olives 

1 tsp. salt 



Brown beef in skillet over medium heat until brown, add onion and salt, 
and cook until tender, add seasonings, tomato sauce. Simmer 5 minutes 
stirring occasionally. Cook noodles as directed on Pkg., Drain and rinse. 
Blend cheese and sour cream add olives and mix spread half of noodles in 
greased 3 qt. baking dish, top with cheese mixture and remaining noodles 
and the meat sauce. Bake for 45 minutes or until bubbly. Bake at 350 
degrees. 

This is a good dish for entertaining as it can be made in advance. Improves 
when kept in low temperature oven. Serves 8-10. 



SAVORY MEAT BALL CASSEROLE 



Beth Jenkins 
Buckhorn B.Y.W. 



Combine: 

1 lb. ground beef 
Va lb. ( V2 c.) pork sausage 
V2 c. dry bread crumbs 
Va c. evaporated milk 



2 T. chopped onion 
1 tsp. chili powder 
Vs tsp. pepper 



Mix well. Shape by tablespoonfuls into meat balls and brown. Cover, 
cook for 1 minutes. Place in 2 V2 quart casserole 



Combine: 

1 can (10 V2 oz.) cream mushroom 

soup 
1 cup evaporated milk 



1 can (10 V2 oz.) cream celery soup 
V2 cup water 



Heat until steaming in saucepan. Top with 1 can of biscuits and bake at 
400 degrees for 20 to 25 minutes. 



148 



CHILI MAC 
(Spaghetti Casserole) 



Barbara Harnell 
Jackson B.W. 



4 small green peppers slit 
4 Tbs. bacon grease 



4 Vi onions sliced (size of golf balls) 



Place in frying pan with very small amount of water and cook 15 min. Add 
1 can tomato paste and 1 quart canned tomatoes. Brown 1 lb. ground round 
beef in small amount of bacon grease and add to sauce. Season with: 1 tsp. 
chili powder, 2 tsp. salt, dash red pepper. Boil 1 package spaghetti in water 
10 min. Drain and rinse in cold water. Place a layer of sauce in greased 
casserole, then spaghetti, then sauce on top. Cook in oven 400 degrees for 
1 hour, covered. 



CHILI 



Helen Miller 
Holly Springs 



1 lb. hamburger 

1 bell pepper (chopped) 

1 onion (chopped) 

1 Tbsp. 'kitchen bouquet' 



Vi tsp. salt 

Vi tsp. pepper 

1 (No. 3) can tomatoes 

1 can red kidney beans 



Brown in large fry pan, hamburger, onions, bell pepper, kitchen bouquet, 
salt and pepper. Add tomatoes and simmer for 15 min. Add kidney beans 
and simmer for 30 min. 



Peggy Jones 
Mars Hill B.W. 
Mix 2 beaten eggs with 1 lb. cottage cheese. 

Brown 2 chopped cloves of garlic and 2 lbs. hamburger in 2 T. olive oil: Stir in 1 pkg. dry onion 
soup mix, 1 Vi c. water, 1 can tomato paste, 1 can tomato sauce, Vi t. salt, % t. pepper, Vi t. 
sugar, 1 t. oregano. 

Cook 6 lasagna noodles in boiling water. Drain and place in cool water. 
Also need % lb. Mozzarella sliced cheese and 2 T. grated Parmesan cheese. 
Makes layers of meat sauce, noodles, mozzarella cheese, cottage cheese 
and parmesan cheese. Repeat and end with meat sauce. Bake at 30 deg. for 
30 min. 



1 lb. ground beef 

1 tsp worchestershire sauce 

1 large onion 



salt and pepper 
2 carrots sliced 
2 potatoes sliced 



Corinne Newsome 
Colerain B.W. 



Combine ground beef, salt, pepper and worchestershire sauce. Divide 
and place on 4 squares of aluminum foil. Top with onion, carrots, and 
potatoes; wrap foil tightly. Bake at 350 degrees for 1 hr. 15 min. Yield: 4 
servings 



PORK CHOP CASSEROLE 



149 



Gail Forehand 
Riverside B.W. 



Part I: 

2 cans Campbell's "Golden" Cream of 

Mushroom Soup V2 bell pepper 

6 pork chops salt and pepper 

Part II: 

1 box Minute Rice 2V4 cups water 

% teaspoon salt 1 tablespoon butter 

For Part I: Salt, pepper and flour pork chops. Fry chops until brown, using 
very little grease. Dice pepper. Pour mushroom soup (with added water) 
and peppers over chops. Let simmer one hour. If you don't have an electric 
fry pan or an extra large pan, pork chops may be fried, put in roaster pan, 
fixed as above, and baked in oven one hour at 350 degrees. 

For Part II: Bring water to boil and add salt and butter. Stir in rice and 
cover. Let stand for 5 minutes. Pour mushroom sauce from casserole over 
rice and serve. 

PORK CHOP - RICE CASSEROLE 

Fannie Casper 
Creech Memorial B.W. 

6 pork chops 1 soup can milk 

1 can cream of celery soup 1 package dry onion soup mix 

1 can cream of mushroom soup 1 cup uncooked rice 

Put rice in 9x13 baking pan. Pour over it mixture of celery and 
mushrooms soups and milk. Sprinkle onion soup mix on top. Place pork 
chops on top. Cover with foil. Bake at 350 degrees F. for 1 V2 hours. Remove 
foil for the last 15 minutes to let pork chops brown. 

SWEET POTATO - FRUIT - PORK CASSEROLE 

Mrs. William D. White 
Merry Hill B.W. 

4 thick (1 inch) pork chops 8 large prunes 

1 tsp. salt 8 cloves 

2 sweet potatoes % cup pineapple juice 
4 slices pineapple 

Brown pork chops on both sides. Place in a casserole. Top with slices of 
peeled, raw sweet potatoes, cover with pineapple slices cut in half. Pit 
prunes. Stick two cloves in each, then arrange over pineapple. Pour 
pineapple juice over all. Cover with lid or aluminum foil and cook 1 hour in a 
350 degree oven. 



150 



LUAU BEANS 



Geraldine Jones 
Brantley's Grove B.W. 



V2 pound sliced bacon 1 A cup chili sauce 

2 onions, sliced 2 tablespoons molasses 

4 1-pound cans (8 cups) pork and "\Vi teaspoons dry mustard 

beans V2 teaspoon salt 
1 9-ounce can (1 cup) crushed 

pineapple 

Fry bacon till crisp; remove from skillet, reserving bacon drippings. Cook 
onions in bacon drippings. Crumble bacon and combine in Dutch oven with 
onions and remaining ingredients. Cover and bake on grill over medium hot 
coals 1 V2 hours. The remove and cover and cook about 25 minutes longer. 
Stir occasionally. Makes 10 to 12 servings. 



PORK & BEAN CASSEROLE 



Pearl D. Bryant 
Creeksville B.W. 



V2 or 1 lb. hamburger V* green pepper 

1 med. onion 2 slices bacon 
salt and pepper 

Put in pan and brown 1 minute. Then add Pork and Beans (large can) 

1 handful brown sugar % cup Karo 

1 T. mustard % to V2 cup ketcup 

Mix all together and put in casserole and bake for 30 minutes at 350 
degrees. 



HAM AND ASPARAGUS CASSEROLE 



Nina Mae Ricks 
Conway B.W. 



1 (10 ounce) package frozen cut 

asparague 1 tablespoon lemon juice 

2 cups diced cooked ham 2 hard-cooked eggs, sliced 
1 A cup shredded American cheese V2 cup milk 

2 tablespoons quick-cooking tapioca 1 (1034 ounce) can condensed 

2 tablespoons chopped green pepper mushroom soup, undiluted 

2 tablespoons chopped onion 2 tablespoons melted butter or 

1 tablespoon minced parsley margarine 

V2 cup coarse dry breadcrumbs 

Cook asparagus according to package directions until almost tender. 
Drain thoroughly and arrange in 1 V2 quart casserole. Combine ham, cheese, 
tapioca, green pepper, onion, parsley, and lemon juice. Cover asparagus 
with half of ham mixture, then with egg slices; top with remaining ham 
mixture. Combine milk and mushroom soup; pour over casserole. Combine 
butter and breadcrumbs; sprinkle over top. Bake at 375 degrees for 25 to 30 
minutes or until crumbs are lightly browned. Yield: 5 to 6 servings. 



151 



Mrs. Ernest Johnson 
Ahoskie B.W. 



1 lb. hamburger 

1 cup chopped onions 

1 cup chopped green pepper 



1 cup chopped celery 
1 tsp. salt 



Brown meat, add above ingredients. Turn heat to medium and add 1 no. 
2 can tomatoes, 1 cup rice and % tsp. salt. Cook on low heat for one hour. 



1 Vi lbs. ground beef 

1 medium chopped onion 

Va tsp pepper 

1 V2 tsp. salt 



Mrs. W. Marion Odom 
Ahoskie B.W. 

1 egg beaten 

fresh bread crumbs or Pepperidge 

Farm crumbs 
1 tsp. Accent 



Make a sauce using: 

8 oz. can tomato sauce 
2 Tbsp. prepared mustard 



2 Tbsp. vinegar 

4 Tbsp. brown sugar 



Combine the first six ingredients. Then mix the sauce and put half in the 
meat loaf, mix the meat loaf into a loaf shape, then put remainder of sauce 
over the top of the meat. Cook at 325 degrees for 1 hour 15 minutes. Serves 
6. 



r/ 2 
1 

1 



stick butter 
clove garlic, chopped 
tlsp. chopped chives 
tlsp. chopped parsley 
pkg. Shake and Bake 



CHICKEN KIEN 



Mrs. Merrill Evans 
Ahoskie B.W. 



tlsp. Tarragon 

tlsp. pepper 

breasts, boned and halved 

tlsp. salt 

cup milk 



Combine first seven ingredients, mix well. Place mixture on sheet of 
waxed paper and pat into roll % inch thick. Freeze until hard. Pound 
chicken breasts to flatten. Divide roll into as many pieces as needed. Lay on 
piece on each breast, roll chicken and tuck ends with toothpicks. Moisten 
chicken pieces with milk; shake off excess liquid, roll into shake and bake. 
Bake at 400 degrees oven 45 minutes on ungreased sheet. 



152 



BARBECUED BEEF 



Mrs. Arthur Greene 
Ahoskie B.W. 



2 lbs. chuck roast cut up in chunks 1 onion medium size cut up small 

14 cup Fiesta cocktail sauce 1 dash of pepper 

V% cup catsup (tomato) 1 Tblsp. vinegar 

1 dash of red hot pete 4 heaping teaspoons of brown sugar 

M> tsp. salt 

Put all the ingredients in large pot and let it stand about 30 minutes. Now 
put the pot on the stove and cook covered on medium heat for about one 
hour. Stir occasionally. 




LE± 



LEMON PIE 



stick butter 
cup sugar 
tablespoons flour 
cups milk 
egg yolks 



Mrs. V.H. Lee 
Riverside B.W. 



Rind & juice of 1 lemon add to taste 
10 inch pie shell 

3 egg whites 
Vi teaspoon cream of tarter 

6 tablespoons sugar 



Melt butter, add sugar and flour, blend well. Gradually add milk. Heat in 
double boiler until it thickens. Beat egg yolks and add lemon juice and rind. 
Gradually add about one cup of hot mixture to eggs. Combine the two 
mixtures and cook until thick, stirring constantly. Pour in pie shell and top 
with the stiff beaten egg whites. Bake at 400 degrees until brown. 



EASY LEMON PIE 



Mrs. Ben Adams 
Riverside B.W. 



1 pkg. lemon pudding & pie mix (not 
instant) 



juice of one lemon 
Vi cup sugar 



Cook package mix according to directions on box, except decrease liquid 
by V2 cup and add juice of one lemon and V3 cup sugar instead. Canned 
cream can be used to replace half of the liquid to make a richer pie. 



LEMON CHEESE CAKE 



1 large can carnation milk 

1 pkg. lemon jello 

1 cup boiling water 

2 graham cracker pie crust 



Mabel Vinson 
Meherrin B.W. 



juice of 2 lemons 
1 large pkg. Philadelphia 

cheese 
1 cup sugar 



Chill carnation milk. Dissolve 1 pkg. lemon jello in 1 cup of boiling water. 
Add juice of 2 lemons. Cream pkg. of cream cheese and one cup sugar. Fold 
into jello mixture. Whip milk and fold this into mixture. Pour into graham 
cracker crust and chill. Top with dream whip when served. Yields 2 pies. 



153 



154 

LEMON PIE 



Sandy Baker 
Creech Memorial B.W. 



1 large cool whip (soft) 1 can Eagle Brand milk 

1 small can frozen lemonade (thawed) 

Mix all together. Put in two graham crumb pie crust. Refrigerate at least 3 
hours. Can be frozen. (If 2 eggs and juice of 1 lemon is added it will make 3 
pies. 



LEMONADE PIE 



Martha Lewis 
Creech Memorial B.W. 



1 can Eagle Brand milk 1 can frozen lemonade 

1 large size cool whip (9 or 10 oz) 

Mix milk and frozen lemonade until creamy, then fold in cool whip and 
mix well. Put into 8 or 9 inch graham cracker crusts. Chill. Keeps well for 
two or three days in refrigerator. Makes 2. 



MAGIC LEMON MERINGUE PIE 



Mrs. Amos Archer 
Buckhorn B.Y.W. 



A no-cook, creamy, full-flavored lemon filling that's as easy and quick to fix as a mix. Makes 
an 8-inch pie, or 5 to 6 servings. 

Filling 



1 crumb, or baked pastry, 8" pie shell 1 can (14 oz.) borden sweetened 
cooled condensed milk 

'/i c. Realeamon lemon juice 1 tsp. grated lemon peel 

2 egg yolks 

In medium-sized mixing bowl, blend together Borden Sweetened 
Condensed milk, lemon juice, lemon peel and yolks until thickened. Turn 
into pie shell. 

Meringue 

2 egg whites (at room temp.) V* tsp. cream of tartar 

% c. sugar 

In small-sized mixing bowl, whip whites with cream of tartar until they 
hold a soft peak. Gradually whip in sugar, continue to whip just until whites 
hold firm peaks. Pile onto pie filling and seal to inside edge of pie shell. Bake 
in 325 degrees (slow) oven until top is golden brown, about 15 minutes. 
Cool. 



155 



LEMON CHESS PIE 



1 V2 cups sugar 

1 tablespoon cornmeal 

2 tablespoon flour 



Janie Grant 
Severn B.W. 

Betty Constable 
CashieB.W. 

eggs well beaten 

lemons, grated and strained juice 

unbaked 8 in. pie shell 

cup ( V2 stick) butter or margarine, 

melted 



Combine sugar, flour and cornmeal. Add melted butter to eggs. Beat 
well. Stir in grated lemon peel and strained lemon juice. Pour carefully into 
pastry shell. Bake at 375 degrees for 40 minutes or until knife inserted near 
rim comes out clean. Chill until center is firm enough to cut. 



LEMON ANGEL PIE 



This pie should be made a day ahead to allow the flavors to blend. 



Mrs. Walter S. Jones 
Conway B.W. 



4 egg whites 

Vi tsp. cream of tartar 

1 cup sugar 

4 egg yolks 



cup sugar 

tbsp. grated lemon peel 
cup lemon juice 
cup heavy cream 



Heat oven to 275 degrees. Grease 9-inch pie plate. Beat egg whites and 
cream of tartar until foamy. Beat in 1 cup sugar, 1 tablespoon at a time; this 
should take approximately 25 minutes. Spread meringue over bottom and 
sides of prepared pie plate; shape with back of spoon so bottom is % inch 
thick and sides are 1 inch thick. Bake 60 minutes. Turn oven off; leave 
meringue shell in oven 1 hour to cool. Remove from oven. Cool to room 
temperature on wire rack. Beat egg yolks in top of double boiler until thick 
and lemon colored. Beat in Vi cup sugar gradually. Blend in lemon peel and 
juice. Cook over hot, not boiling water, stirring constantly, 5 to 8 minutes or 
until thick. Cool. Whip 3 A cup heavy cream until soft peaks form. Fold into 
lemon mixture. Turn into cooled meringue shell. Chill at least 12 hours. 
Before serving, whip remaining cream; spoon onto center of pie. Sprinkle 
with toasted coconut, if desired. Makes 8 servings. 

Variations: I often use Dream Whip in place of heavy cream and get good 
results. This meringue shell can also be filled with softened ice-cream and 
frozen, shell and all for a quick desert to take out of freezer. Just let thaw a 
few minutes for easier cutting and serving. 



156 



LEMON CHIFFON PIE 



Marritta Hoggard 
CashieB.W. 



3 eggs separated 1 lemon, juice and rind 

1 cup sugar Va tsp. salt 

1 baked pastry shell 

Beat eggs yolks until thick and add sugar, lemon juice and salt. Mix well. 
Cook in top of double boiler until mixture coats spoon. Beat egg whites 
until still and fold into lemon mixture. Pour into pastry shell. Let cool before 
serving. 



IARY ODOM'S LEMON PIE 



Mrs. D.C. Waters 
Creech Memorial B.W. 



1 cup sugar 3 tablespoons cold water 

1% cups water 6 tablespoons lemon juice 

1 tablespoon butter 1 teaspoon grated lemon peel 

Vi cup corn starch 3 egg yolks 

2 tablespoons milk 

Combine sugar, water and butter. Beat until sugar melts. Add cornstarch 
blended with cold water. Cook about 8 minutes until clear. Add lemon juice 
and peel. Cook 2 minutes. Slowly add egg yolk beaten with milk. Heat to 
boiling. Cool. Pour in baked crust. Top with meringue. (2 beaten egg whites 
stiff, add 2 tablespoons sugar and Vz teaspoon lemon juice) and bake until 
brown. (350 degrees). 

LEMON MERINGUE PIE 

Diane P. Dixon 
Murfreesboro B.W. 
1 V2 c. sugar 3 egg yolks, slightly beaten 

V3 c. cornstarch 3 T. butter 

1 V2 c. water % c. lemon juice 

1 T. grated lemon rind 

Heat oven to 400 degrees. Mix sugar and cornstarch in saucepan. 
Gradually stir in water. Stir over med. heat until mixture thickens and boils. 
Boil 1 minute. Slowly stir in half of hot mixture into slightly beaten egg 
yolks. Beat into remaining hot mixture. Boil 1 minute, stirring constantly. 
Remove from heat. Continue stirring until smooth. Blend in butter, lemon 
juice & rind. Pour hot filling into baked pie shell. Cover with meringue. Bake 
8 to 10 minutes, until a delicate brown. 



COCONUT CUSTARD 



Nan Johnson 
Creech Memorial B.W. 



2 cups sugar % cup of buttermilk or milk 

4 eggs 1 tablespoon vanilla 

1 stick margarine 1 can 3% oz. angel flake coconut 

Pour into 2 pie sheels. Bake at 350 degrees. 



EXQUISITE PIE 



157 



Marietta Picot 
Buckhorn B.W. 



Vi stick butter (melted) 1 T. vinegar 

1 cup sugar 2 eggs 

1 tsp. vanilla 

Mix above ingredients. Add Vz cup coconut, Vi cup chopped pecans, and 
1 /2 cup chopped raisins. Pour into uncooked pie shell. Bake 30 to 35 minutes 
at 350 degrees. 

BLANCHARDS RESTAURANT - PEANUT PIE RECIPE 

Polly Evans 
Harrellsville B.W. 

Mix: 

20 Ritz crackers (rolled out fine) Vz cup of sugar 

% cup of chopped roasted peanuts 

Fold the above mixture into the following: 

3 egg whites beaten stiff V2 cup of sugar 

V2 teaspoon cream of tartar 1 T. vanilla 

Bake: In pie tin for 20 minutes at 350 degrees. Let cool. Top with whipped 
cream and grated bitter chocolate. Refrigerate 3 to 4 hours before serving. 



MERINGUE 



Mrs. Franklin Stansbury 
Elam B.W. 



3 egg whites 1 tsp. water 

5 tbsp. sugar pinch cream of tartar 

pinch of salt 

Beat egg whites, add water and cream of tartar, pinch of salt, then beat 
until stiff. Add sugar gradually, continuing to beat until very stiff. Pour on 
pie and bake until golden brown. 



FLAKY PIE CRUST 



Barbara Bunch 
Merry Hill B.W. 



6 cups flour 1 tablespoon vinegar 

2 cups lard 1 teaspoon salt 

1 egg 

Mix egg and vinegar, pour in cup and fill with water to make 1 full cup of 
liquid. Sift flour, salt, and lard by hand; add water, mix with fork. Store in 
refrigerator in air tight container until you need a crust. 



158 

PECAN PIE 

Jean Ricks Mrs. Elvin Curie 

Conway B.W. Buckhorn B.W. 

Wanda Taylor Nannie Blowe 

Conway B.W. Meherrin B.W. 

Margaret Womble 

14 box light brown sugar 2 Tblsp. butter 

2 whole eggs 1 cup chopped pecans 

1 teaspoon vanilla 

Mix sugar, eggs, butter, and vanilla, nuts last. Pour in unbaked pie shell 
and bake 25 or 30 minutes in slow (325 degree or 350) oven. 



BLUEBERRY FOOL PIE 



Selma Jameson 
Jackson B.W. 



Line pie pan with crust. Place 2 cups of blueberries on crust. Pour over 
berries the following mixed: 

3 egg yolks 3 A cup sugar 

% cup butter (or a little more) 

Bake at 350 degrees for about 45 minutes. Do not use top crust. 



Mrs. Oliver Fleming 
AhoskieB.W. 

2 eggs, % cup sugar 

1 tablespoon flour % cup milk 

2 tablespoon butter 1 teaspoon vanilla 
can of angel flake coconut 

Mix all together, pour into unbaked pie shell. Bake about 30 to 35 minutes 
at 350 degrees. 



PEC 



Catherine Price 
Jackson B.W. 



% cup sugar 1 tablespoon corn meal 

% cup white Karo syrup 2 eggs, slightly beaten 

1 cup broken pecans 1 tablespoon butter 

1 teaspoon vanilla 

Beat eggs. Add sugar, syrup, and meal. Mix together, then add pecans 
and vanilla. Pour into uncooked pie shell. Dot with butter, and bake in 
moderate oven (350 degree) until knife comes out clean. 



PECAN PIE 



159 



Mrs. Franklin Stansbury 
Elam B.W. 



3 eggs, beaten 

1 cup dark Karo syrup 

1 tsp. vanilla 

1 cup pecans, chopped fine 



cup sugar 

tsp. salt 

cup melted butter 

unbaked pastry shell 



Mix eggs, sugar, syrup, salt, vanilla and butter. Spread nuts in bottom of 
shell, pour in filling. Bake at 450 degrees for 10 minutes. Reduce to 350 
degrees for 25 minutes. 



STRAWBERRY PIE 



Mrs. B.H. Harrell 
Jackson B.W. 



4 cups strawberries 
1 cup sugar 



1 /2 teaspoon baking powder 
3 tablespoons cornstarch 
1 cooked pastry shell 



Line cooked pastry shell with 2 cups sliced raw strawberries. Combine 
other ingredients and cook until thick (mash strawberries). Let them cool, 
than pour over raw strawberries in pastry shell. Let pie set before serving for 
several hours in refrigerator. Serve with whipped cream. 



BEST EVER PEANUT PIE 



Ruth Ann Felton 



4 oz. cream cheese, softened 
1 cup confectioners sugar 
Vb cup cream peanut butter 



14 cup milk 

9 oz. cool whip topDinq 
1 9" graham cracker crust, baked & 

cooled 
'A cup finely chopped and salted 
peanuts 

Whip cheese until fluffy. Beat in sugar and peanut butter. Slowly add 
milk, blending thoroughly into mixture. Fold topping into mixture. Pour into 
pie shell. Sprinkle with peanuts. Freeze until firm and serve. 



ROYAL BLUEBERRY PIES 



Beverly Carroll 
Conway B.W. 



2 9 inch uncooked pie shells 
1 8 oz. pkg. of softened cream cheese 
1 cup of 10x sugar (confectionery 
sugar) 



1 teaspoon vanilla 

1 pkg. cool whip (large) 

1 can blueberry pie filling 

3 /a cup of chopped pecans 



Press chopped pecans into bottom of uncooked pie shell. Bake and then 
cool. Mix cream cheese with sugar and vanilla flavoring. Fold cool whip into 
cheese mixture. Shape cheese mixture into bottom of pie shells, leaving a 
cavity in the centers with the mixture taking the shape of the shell. Spread 
blueberry filling in the cavities. Keep refrigerated. 



160 



JAPANESE FRUIT PIE 



1 cup sugar 

2 eggs 

V? stick margarine 

V2 cup chopped pecans 



Mrs. Carlton Cherry 
Ahoskie B.W. 

Vt cup coconut (Baker's Angel Flake) 
V2 cup crushed pineapple, including 
juice 

1 tsp. vinegar 

1 tsp. vanilla 



Mix all ingredients together. Pour into a 9 inch uncooked pie shell. Bake 
in 350 degree oven for 30 to 40 minutes. 



STRAWBERRY CHIFFON PIE 



Mrs. Carlton Cherry 
Ahoskie B.W. 



1 pkg. frozen strawberries 

( V? to % pint) 
1 pkg. strawberry jello 



% cup sugar (approx.) 
3 /4 cup of pet or carnation milk 
1 tbsp. lemon juice 



Heat strawberries almost to boiling. Crush with potato masher, add sugar 
and dissolve. Remove from heat. Add jello, dissolve thoroughly. Set aside 
to chill until thick and syrup but not set. Freeze milk in ice tray until partly 
icy. Turn into large bowl and beat at highest speed until as stiff as possible. 
Add lemon juice during beating. Then add jello mixture slowly and mix at 
lowest speed. Turn into baked cool pie shell. Chill at least a half day or 
freeze. Is tastier when served with whipped cream. 



COCOA PIE 



Mrs. C.B. Painter, Jr. 
ElamB.W. 



V2 cup cocoa 
1 V2 cups sugar 
'A cup cornstarch 



2 eggs 

2 cups milk 

2 teaspoons vanilla 

% teaspoon salt 



Mix and sift cocoa, sugar, cornstarch and salt. Add unbeaten egg yolks 
with milk and stir well. Cook in double boiler until thick, stirring constantly. 
Remove from fire, add vanilla and pour into baked pie crust. Cover with 

meringue made by beating egg whites until stiff, adding V2 teaspoon cream 

of tartar and 4 tablespoons of sugar. Brown in oven. 



CHOCOLATE CHESS PIE 



Shirley Carter 
Ahoskie B.W. 



1 stick of oleo 

1 square of chocolate 



1 egg 

1 cup sugar 

1 tsp. vanilla 



Melt chocolate and oleo over low heat. Add sugar and then beat in egg. 
Add vanilla. Bake in unbaked pie shell for 25 minutes at 350 degrees. 



161 
CHOCOLATE PIE 

Carolyn Vaughan 
Creeksville B.W. 

1 cup sugar 3 tablespoons cocoa 

3 tablespoons flour 

Mix in thick pot. Add 2 cups milk, one at a time. Cook until thicken, then 
add 3 egg yolks, beaten, 2 tablespoons butter and 1 teaspoon vanilla. Stir 
well, set aside and beat egg whites. Bake at 325 degrees to 350 degrees 
until brown. 



BAKED CHOCOLATE PIE 



Mrs. William Dixon 
Mt. Tabor B.W. 



Violet Davison 
Mars Hill B.W. 



Mix together: 

1 % cup sugar 3 V4 T. cocoa 

Add: 

2 beaten eggs 1 t. vanilla 

1 small can evaporated milk Vz stick oleo or butter 

Vi to 1 cup chopped nuts 

Pour in unbaked crust and bake 35 minutes at 350 degrees. 
CHOCOLATE PIE 

Betty Ann Earley 
Harrellsville B.W. 

'/2 cup cocoa small pinch salt 

2 cups milk 1 tsp. vanilla 

3 eggs 1 V* cups sugar 

5 tbsp. flour 

Mix sugar, flour and cocoa together. Beat egg yolks well then add 
together all other ingredients. Cook over slow heat until thick. Pour in baked 
pie crust. Add meringue and bake. 



CHESS PIE 



Virgie Lanier 
Creeksville B.W. 



1 stick butter 4 eggs 

2 cups sugar 1 cup sweet milk 
2 T. flour 1 tsp. vanilla 

Mix sugar and flour together, cream in butter, add beaten eggs, milk, and 
vanilla. Pour mixture into uncooked pie shell. Bake 325 degrees for 1 hour. 



162 



SHONEY'S STRAWBERRY PIE 



Florence Overton 
Ahoskie B.W. 



1 baked pie shell 1 cup sugar 

large strawberrys 1 cup water 

4 tbls. cornstarch 5 tbls. strawberry jello 

Line baked pie shell (cooled) with large strawberries. Then combine the 
other ingredients. Bring to boil. Pour over strawberries. Chill. Garnish with 
whipped cream when ready to serve. 



CHOCOLATE CHESS PIE 



Diane P. Dixon 
Murfreesboro B.W. 



1 Vt c. sugar 2 eggs 

3 T. Cocoa 1 tsp. vanilla 

Vi stick margarine 1 small can Pet Milk 

dash of salt 

Mix sugar, cocoa and salt. Melt margarine in milk. Add beaten eggs. Mix 
all together and pour in unbaked pie crust. Bake on 350 degrees. 

CHOCOLATE CHESS PIE 

Mrs. John H. Parker 
Jackson B.W. 

1 stick butter or margarine Va cup warm milk 

2 squares unsweetened chocolate 1 teaspoon vanilla 
2 eggs 'A teaspoon salt 

1% cups sugar 1 tablespoon corn meal 

1 unbaked pie shell 

Melt butter or margarine and chocolate. Mix other ingredients together 
except milk. Add melted chocolate mixture. Heat milk slightly and add. Mix 
well and pour into an unbaked pie shell. Bake at 325 degrees for 30 minutes. 



CHERRY DELIGHT 



Gail S. Edwards 
Buckhorn B.W. 



1 large box (2 envelopes) dream whip 1 cup sweet milk 

1 8 oz. pkg. cream cheese 1 can cherry pie filling 

2 tbls. sugar 2 cooked pie crust, or tart shells 

Put dream whip, cream cheese, sugar, and sweet milk in bowl and whip 
with electric beater until thick. If pies, put cherry pie filling in whipped 
mixture, mix and put in pie shell - chill. If tart shells, take enough cherries 
out of mix to put one on middle of each tart, or use maraschino cherries. 
Chill. (Can be frozen). Graham crackers pie crust are good also. Will make 
two pies or around 50 tarts. 



LATTICE CHERRY PIE 



163 



Mrs. Charlie Wheeler 
Jackson B.W. 



V2 cup cherry juice 2 tbsp. butter 

% cup sugar few drops red food coloring 

4 tbsp. enriched flour (optional) 

Vs tsp. salt 2 cups canned pitted cherries drained 

pastry for 2 crust 8 in. pie 

Combine cherry juice, 14 cup sugar, flour and salt. Cook until thickened. 
Add butter and remaining sugar, tint mixture with red food coloring. Line a 
8 in. pie pan with pastry, add cherries and pour thickened cherry juice 
mixture over the top. Roll out remaining pastry. Cut in stripes and arrange 
as lattice topping over the filling. Bake in a moderately hot oven (400 F.) for 
45 min. to 1 hour. 



STRAWBERRY PIE 



Sandra Woodard 
Roberts Chapel B.W. 



10 oz.7up 4 tablespoons corn starch 

1 cup sugar 

Cook until clear. Add red food color and 1 quart fresh strawberries. Mix 
well and put in a cooked pie shell. Cover with whipped cream or cool whip. 
Refrigerate several hours before serving. 



MILLION DOLLAR PIE 



Lynn Colombo 
Riverside B.W. 



1 large container cool whip 1 can Eagle Brand milk 

'A cup lemon juice 1 pt. drained fruit (pineapple, peaches 

or strawberries.) 

Combine all ingredients and mix well. Pour into cold pie shells. Keep 
refrigerated. 

Crust 

1 stick margarine 1 cup flour 

'A cup brown sugar 1 cup chopped pecans 

Melt margarine, add remaining ingredients. Mix by hand like biscuit 
dough. Press with fingers into two 9 inch pie plates. Bake at 350 degrees 
until brown. Cool completely. 



164 



CRANBERRY SURPRISE PIE 



Mrs. Grady P. Davis, Sr. 
Conway B.W. 



2 cups fresh cranberries 1 cup sugar 

Vi cup sugar 1 cup flour 

Vi cup chopped walnuts or pecans M> cup butter or margarine melted 

2 eggs % cup shortening melted 

Grease well a 10" plate. Spread cranberries over the bottom of the plate, 
sprinkle with V2 cup sugar and nuts. Beat eggs well. Add 1 cup sugar 
gradually and beat until thoroughly mixed. Add flour, melted butter and 
shortening to egg-sugar mixture. Beat well. Pour over top of cranberries. 
Bake at 325 degrees for 60 minutes or until crust is golden brown. Serve 
warm or cold with vanilla ice cream, (very good when warm.) 



GRAPE PIE 



Mrs. Wallace Edwards 
Menola B.W. 



1 cup grape pulp 3 tbls. cornstarch 

1 cup milk 1 cup sugar 

3 eggs dash of salt 

Beat yolks, add sugar, flour, milk and pulp. Cook until thick. Cool. Pour 
into baked crust and top with meringue. 



RAISIN PIE 



Bernice Long 
Jackson B.W. 



1 cup sour cream 3 egg yolks 

1 cup brown sugar 1 cup raisins 

V2 tsp. cinnamon 3 egg whites (for meringue) 

M? tsp. nutmeg salt 

Mix sour cream, sugar, cinnamon, nutmeg and salt, cook in a double 
boiler until thick, then add egg yolks and raisins and cook until thick. Put in 
cooked pie shell. Put meringue on and brown. 

PUMPKIN PIE 

Marion Smith 
Buckhorn B.W. 

1 Vi c. strained pumpkin 2 eggs 

V3 tsp. salt % c. sugar 

1 c. can milk 1 tsp. cinnamon 

V* c. water Vi tsp. ginger 

Va tsp. nutmeg 'A tsp. cloves 

Bake at 375 degrees for 30-35 minutes if baked in a frozen pie shell - 
otherwise bake 40-50 minutes. 



RAISIN PIE 



2 egg yolks 2 c. milk 

2 tsp. flour 2 tsp. butter 

1 c. sugar 1 tsp. vanilla 

1 c. raisins V2 tsp. allspice 



165 



Marian Smith 
Buckhorn B.W. 



Cook in top of double-boiler until thick. Pour in baked pie shell and add 
meringue made by your favorite recipe. Bake at 400 degrees until brown. 



PUMPKIN PIE 



Naomi Hughes 
Creech Memorial B.W. 



1 Vi c. pumpkin V2 c. brown sugar 

2 T. flour V2 stick butter 

Mix thoroughly and pour in unbaked pie shell. (Add desired spices before 
pouring in pie shell.) Bake at 350 degrees until firm. 



HOLIDAY FRUIT PIE 



Susan Thomas 
AhoskieB.Y.W. 



1 cup sugar 1% cup water 

Vi cup flour 6 sliced bananas 

1 small can crushed pineapple 3 cups chopped nuts 

1 can red pitted sour cherries 3 graham cracker crusts 

1 small box cherry jello cool whip (optional) 

Mix sugar, flour, pineapple, cherries. Cook until thick (about 10 minutes). 
Do not drain fruit. Mix jello with water. Cool and add to fruit mixture. Chill. 
When it begins to thicken, add bananas and nuts. Pour into three graham 
cracker crusts. Top each with Cool Whip. 



ICE BOX PIE 



Phyllis Hale 
Merry Hill B.W. 



1 8 oz. pkg. cream cheese 1 teaspoon vanilla flavoring 

Vi cup lemon juice 1 can eagle brand milk 

Graham Cracker crust 

Let cream cheese get room temperature and then beat. Add Eagle Brand 
milk slowly. Then add lemon juice and flavoring. Put in graham cracker 
crust and chill for about 6 hours. 



166 



MILLION DOLLAR PIE 

Mrs. Ralph Smithwick 
Merry Hill B.W. 



Bessie Beale 
Woodland B.W. 

Mrs. Ima Bracy 
Creech Memorial B.W. 



Odel Edwards 
Buckhorn 

Janie Croom 
Creech Memorial B.Y.W. 

Pat Liverman 
Woodland 



Pauline Martin 
Creeksville B.W. 



1 large can crushed pineapple 
% cup lemon juice 
1 9 oz. cup of cool whip 



1 can condensed milk 

Vt. cup of pecans crushed 

2 pie shells baked and cooled or 2 
Graham cracker crumb crust 



Drain pineapple, mix lemon juice and milk. Stir in pineapple and cool whip 
and pecans. Pour in cool pie shell. Chill several hours or over night in 
refrigerator. Makes 2 pies. Keep refrigerated. 



iPPLE COCONUT PIE 



Mrs. Roger Davis 
Roberts Chapel B.W. 



1 stick butter or margarine 
4 eggs 

2 cups sugar 

1 can crushed pineapple (juice and al 



1 7 oz. pkg. angel flake coconut or 
frozen coconut 

1 tsp. vanilla 

2 Tbs. flour 
pinch of salt 

Mix all ingredients and pour into unbaked pie shell. Makes 2 pies. Bake at 
325 degrees until lightly browned. 



PINEAPPLE PIE 



Mary Haste 
Cashie B.W. 



1 cup sugar 
4 tab. flour 

2 eggs, well beaten 



1 small can crush pineapple 

Vi cup pecans (chopped) 

Vt. cup butter, melted 

1 unbaked pie shell 



Combine all ingredients with electric mixer. Pour into pie shell. Bake at 
350 degrees until firm. 



167 
PINEAPPLE - COCONUT PIE 

Lellie Vann Brown 
Mars Hill B.W. 

2 cups sugar 1 cup coconut 

1 can pineapple 1 stick butter or margarine - melted 
4 eggs 2 tablespoons flour 

Put in unbaked pie shell - cook at 350 degrees for40 minutes, (approx.) 
COCONUT PINEAPPLE PIE 

Mrs. Oscar Spruill 
Buckhorn B.W. 

4 eggs 2 T. flour 

2 c. sugar 1 T. lemon flavoring 

1 8% oz. can crushed pineapple 1 stick butter or margarine (melted) 

1 cup coconut 

Beat eggs well, add sugar and flour, mix. Add remaining ingredients and 
pour into two pie shells. Bake at 350 degrees for about 35 minutes. 



PINEAPPLE PIE 



Marian Smith 
Buckhorn B.W. 



2 egg yolks pinch salt 

2 tsp. flour 2 tsp. butter 

M? c. sugar 1 small can crushed pineapple 

2 c. milk 

Cook over double boiler until thick. Put in baked pie shell and add 
meringue made by your favorite recipe. Bake at 400 degrees until brown. 

PINEAPPLE COCONUT PIE 

Chloe Futrell 
Creeksville B.W. 

Lellie Vann Brown 
Mars Hill B.W. 

1 stick butter or margarine 1 7 pz. pkg. angel flake coconut 
4 eggs 1 tsp. vanilla 

2 cups sugar pinch salt 
1 small can crushed pineapple (juices 2 tbsp. flour 

and all) 

Mix all ingredients and pour into unbaked pie shell. Makes 2 pies. Bake at 
325 degrees until lightly browned. 



168 



PINEAPPLE COCONUT PIE 



1 stick butter or margarine 
4 eggs 

2 cup sugar 

1 large Cool Whip 



OllieOdom 
Hortons 

Beulah Mae Barnes 
Chesapeake B.W. 



7 oz. pkg. Angel Flake coconut 
can crushed pineapple, drained 
teaspoon vanilla 
pinch of salt 
tablespoon flour 



Mix all ingredients and pour into an uncooked pie shell. Bake at 325 
degrees until lightly browned. Makes 2 pies. 



BUTTERMILK PIE 



Eunice Whitley 
Murfreesboro B.W. 



2 eggs 
1 V2 cup sugar 
2 tablespoons flour 



Vi cup buttermilk 
1 stick butter, melted 
1 teaspoon vanilla 



Combine all ingredients and pour into unbaked pie shell (9 inch) bake at 
350 degrees for 45 to 60 minutes. 



CHERRY PIE DELIGHT 



Lois Byrum 
Colerain B.W. 



can sweetened condensed milk (14 

oz. Eagle brand) 

cup lemon juice 

16 oz. can sour pitted cherries (well 

drained) 



Vi cup chopped pecans 

1 9 oz. container cool whip 

2 ready-made graham crakcer 
crusts 



pie 



Mix ingredients well, adding one at the time. Fill the two pie crusts. Store 
in the refrigerator until ready to serve. 



LlicKKY Lnctbc %»t 



Aileen Belch 
Conway B.W. 



1 pkg. (8 oz.) cream cheese, softened 
1 can Eagle Brand Sweetened 

Condensed milk 
Vi c. realemon juice 



1 t. vanilla flavoring 

1 can chilled cherry pie filling 

1 graham cracker pie crust 



Beat cream cheese until light and fluffy. Add milk and blend. Stir in lemon 
juice and vanilla. Pour into crust and refrigerate 2 to 3 hours. Top with 
chilled cherry pie filling before serving. 



CHERRY PIE 



1 can cherry pie filling % cup sugar 

1 stick margarine 1 cup flour 

1 V2 teaspoon baking powder % cup milk 



169 



Jennie V. Holloman 
Christian Harbor B.W. 



Melt butter in dish. Mix together the flour, sugar, milk, and baking 
powder. Pour batter into dish and don't stir. Add cherries and bake in 350 
degree oven for 1 hour. 



CHERRY YUM-YUM 



Mrs. Donald Merritt 
Christian Harbor B.W. 



3 cups graham cracker crumbs V2 cup sugar 

8 oz. cream cheese 1 cup milk 

2 envelopes dream whip 1 V2 sticks margarine 

1 No. 2 can cherry pie filling 

Combine cream cheese, dream whip, sugar and milk in bowl and whip. 
Mix graham crumbs and margarine together, press half of mixture in loaf 
dish. Put a layer of whipped mixture, then a layer of cherries until it is used 
up. Then cover with the rest of the crumbs. 



MIRACLE CHERRY PIE 



Mary Frances Howell 
Buckhorn B.W. 



2 c. sugar 2 1 lb. can pitted unsweetened 

% tsp. salt cherries 

1 T. lemon juice 1 T. butter 

few drops red food-coloring 
1 pkg. (5 oz.) vanilla pudding & 
pief tiling 

Combine pie-filling, sugar, salt, lemon juice and about V2 cup of juice 
drained from the canned cherries. Stir to make a smooth paste in a 
saucepan. Then stir in cherries and remaining juice. Cook and stir until 
mixture comes to a full boil. Remove from heat. Add butter and food 
coloring. Cool 5 minutes, then pour into one 9" baked pie shell (cooled). Let 
stand until firm, about three hours. Serves 6 to 8. 



170 



COCONUT CREAM PIE 



1 c. sugar V? t. salt 

% c. coconut 4 eggs 

4 c. milk 5 T. flour 

1 t. vanilla 



Blanche Morris 
Connaritsa B.W. 



Mix dry ingredients, then add milk. Cook until it thickens a little, then add 
egg yolks (slightly beaten) and cook until thick. Add vanilla and coconut 
and pour into baked pie shells. Top with meringue and brown. This makes 2 
pies. 



COCONUT PIE 



Mrs. Augustine Fentress 
Connaritsa B.W. 



2 eggs 1 c. sugar 

1 c. milk 1 c. coconut 

1 t. vanilla 

Mix all ingredients and bake in uncooked pie shell until brown at 350. 

COCONUT PIE 

Martha B. Dacus 
Roberts Chapel B.W. 

1 stick margarine 3 eggs beaten 

1 !4 cup sugar 1 tablespoon vinegar 

1 cup coconut 1 tablespoon vanilla 

1 pie shell, unbaked 

Mix margarine. Add eggs. Beat for 1 minute a medium speed. Add 
remaining ingredients except pie shell. Beat for a few minutes. Pour into pie 
shell. Bake at 325 degrees for 45 minutes. 

IMPOSSIBLE COCONUT PIE 

Mrs. William Dixon 
Mt. Tabor B.W. 

Eula Baker 
Bethany B.W. 

Fannie Casper 
Creech Memorial B.W. 

4 eggs 7 oz. angel flake coconut 

1 T/3 cup sugar Vi cup self-rising flour 

1 T. vanilla 2 cups milk 

Yi stick melted oleo or butter 

Mix all ingredients together and beat. Pour in 2 greased 9 inch pie plates. 
Bake at 350 degrees for 30 to 40 minutes. 



COCONUT PIE 



171 



Helen F. Howell 
Buckhorn B.W. 



1 '/•> sticks margarine (melted) 1 7 oz. can angel flake coconut 

2 c. sugar (bakers) 

3 eggs % c. milk 

1 V2 tsp. vanilla 

Pour in unbaked pie shell and shake in a little nutmeg on top and bake at 
350 degrees until brown and firm. Makes two 9" pies. 



COCONUT CUSTARD PIES 



Thelma Piland 
Winton B.W. 



1 c. pet evaporated milk 

1 c. dairy milk 

1 T. pure vanilla extract 

1 can (3 V202) angel flake coconut 

1 10 in. unbaked pastry shell 

In a large bowl beat eggs, add sugar, salt, flour, butter, milk, vanilla and 
coconut. Turn into shell and bake in preheated oven 425 degrees for 20 
minutes. Reduce oven temperature to 350 degrees and bake 15 minutes. 



4 


eggs 


1 


c. sugar 


Va 


t. salt 


V* 


c. butter 


1 


T. flour 



COCONUT PIE 



Sandra Brown 
Conway B.W. 



2 eggs 1 cup milk 

1 cup sugar a can or 2 cups fresh coconut 

Beat sugar and eggs together, add milk and coconut, pour into unbaked 
pie shell and bake about 35 minutes on 375 degrees - 400 until brown. 



COCONUT PIE 



Mrs. Randolph Burgess 
Conway B.W. 



1 cup sugar 1 cup coconut 

3 eggs 2 tablespoons lemon flavoring 

1 cup evaporated milk pinch salt 

2 tbsp. melted butter 

Mix sugar and salt, add slightly beaten eggs. Then add coconut, milk, 
flavoring and butter. Mix well. Pour into unbaked pie shell and bake 10 
minutes at 425 degrees. Lower heat to 350 degrees and bake about 25 
minutes more. 



172 



COCONUT PIE 



Mrs. Jesse Vinson 
Meherrin B.W. 



2 eggs 1 M> cups milk 

2 cups grated coconut 1 tablespoon flour 

1 cup sugar 1 teaspoon vanilla 

Combine all ingredients. Beat together, pour in unbaked pie shell. Sift 
small portion ground nutmeg on top of pie. Cook at 325 degrees for 45 
minutes or until firm. 



COCONUT CUSTARD PIE 



Trudy Lane 
Winton B.W. 



Beat together Vz stick margarine, 1 c. of sugar and Vi c. buttermilk. Mix 2 
eggs beaten, 1 c. dry coconut and 1 t. vanilla. Put in unbaked pie shell and 
bake at 350 degrees for 35 to 40 minutes. 



CHOCOLATE PIE 



Mrs. Roy Martin 
Conway B.W. 



2 squares Bakers unsweetened 

chocolate V* teaspoon salt 

2% cups milk 3 eggs yolks (slightly beaten) 

% cup sugar 2 tablespoons vanilla 

6 tablespoons flour 1 baked 9" pie shell 

MERINGUE 



3 egg whites 6 tablespoons sugar 

Add chocolate to milk, heat in double boiler. When chocolate is melted 
beat with rotary egg beater to blend. Combine, sugar, flour and salt. Add 
gradually to chocolate mixture and cook and stir until thickened. Then cook 
10 minutes stirring frequently. Pour a small amount over egg yolks stirring 
vigorously. Return to double broiler and cook and stir 2 minutes longer. Add 
butter and vanilla. Cover and cool, turn cold chocolate filling into pie shell. 
Beat egg whites until foamy throughout. Add sugar, 2 tablespoons at a time 
beating after each addition until sugar is blended. Then continue beating 
until mixture will stand in peaks. Pile filling lightly. Bake in moderate oven 
(350) degrees) for 15 minutes or until meringue is a delicate golden brown. 



173 



COCOA PIE 



Lizzie Barnes 



1 cup sugar 

2 egg yolks 

1 tablespoon flour 



3 teaspoons cocoa 
1 teaspoon vanilla 

dash of salt 
1 cup boiling water 



Mix above well and pour into pie shell and bake 30 minutes at 325 
degrees. Remove from oven and cover with meringue made form egg 
whites and four tablespoons sugar. Return to oven and bake until brown. 



CHOCOLATE CHESS PIE 



1 Vi c. sugar 
Vi stick margarine, melted 
1 T. vanilla 



T. cocoa 
eggs (whole) 
c. milk 



Bessie Stephenson 
Buckhorn B.W. 



Mix sugar and cocoa, add margarine, vanilla, milk and eggs that have 
been beaten before added to mixture. Blend all ingredients well, with mixer, 
and pour in an unbaked pie shell. Bake about 45 minutes at 350. 



INSTANT CHOCOLATE PIE 



Patricia Smithwick 
Merry Hill B.W. 



1 pie crust 

1 33/4 oz. instant chocolate pudding 



whipped topping (cool whip) 
cup toasted coconut 



Cook pie crust, let cool 10 minutes. Prepare pudding according to 
package directions, put in pie crust and top with whipped topping. Sprinkle 
toasted coconut on top. Chill before serving. 
Note: Toast coconut in 250 degree oven. 



CHOCOLATE PIE 



Roberta Outland 



1 c. sugar 

3 tbs. cocoa 

4 tbs. flour 



2 c. milk 

2 eggs 

1 tsp. vanilla 



Separate egg whites and yolks. Beat yolks well. Add sugar, milk, flour, 
cocoa beat with mixer until well mixed, pour in double boiler and cook until 
it is thick as you like, pour mixture in cooled pie crust pre-cooked. Beat egg 
whites and add 1 tsp. vanilla. Spread on pie filling, cook 300 degrees until 
meringue is lightly browned. 



174 



CHOCOLATE CHESS PIE 



Mrs. Russell H. Johnson, Jr. 
Conway B.W. 

1 % c. sugar V3 c. cocoa 

1 Vt c. melted margarine 4 eggs, beaten 

1 tsp. vanilla 14 c. evaporated milk 

whipped cream 2 (9-inch) unbaked pie shells 

Combine sugar, cocoa, and margarine, mixing well. Add eggs, milk, and 
vanilla; mix thoroughly. Pour into pie shells and bake at 350 degrees for 35 
to 40 minutes. Serve with whipped cream. Yields two 9 inch pies. 



QUICK CHOCOLATE PIE 



Mrs. Melvin L. Perry 
Colerain B.W. 



V2 c. butter, melted 1 c. sugar 

2 eggs V2 c. plain flour, sifted 

1 sq. chocolate, melted 1 tsp. vanilla 

Beat sugar and butter together, then add eggs. Beat until thoroughly 
mixed. Add flour and blend well. Add melted chocolate and vanilla. Mix. 
Pour into greased pyrex pie plate. Bake in preheated oven 325 degrees for 
25 minutes. Serve warm, topped with vanilla ice cream. (1 cup of chopped 
pecans or black walnuts may be added.) 



NUT CRUMB PIE 



Mary Ann Britton 
AhoskieB.Y.W. 



4 egg whites 1 tsp. baking powder 

1 cup sugar 3 A cup chopped nuts 

1 tsp. vanilla 17 squares of crackers 

Beat egg whites until stiff. Mix sugar, vanilla, baking powder, nuts and 
crackers. Fold into the egg whites and pour into pie pan. Bake 30 minutes at 
350 degrees F. Serve with Cool Whip. 



GRATED APPLE PIE 



1 /2 c. margarine, melted V2 c. evaporated milk 



Josephine Perry 
Bethany B.W. 



Cream with % c. sugar. Add 2 egg yolks and beat well. Add dash of salt 
and 1 t. vanilla. Stir in 1 c. finely grated raw apple. Pour in uncooked pie 
shell. Bake in medium oven until done. Make meringue from egg whites. 
Cover the pie and brown in oven. 



175 



JAPANESE FRUIT PIE 



Mrs. George B. Parker 
Mt. Tabor 

Mrs. K.P. Barber 
Menola B.W. 



Mrs. Adelaide Jenkins 
Connaritsa B.W. 



Mrs. Frank Pierce 
Colerain B.W. 



Mrs. Lillian Alston 
Creech Memorial B.W. 



Grace Northcott 
Mars Hill B.W. 



1 stick melted butter 

1 cup sugar 

2 eggs 



V2 cup coconut 

'/2 cup raisins 

Vi cup pecans 

1 T. vinegar 



Mix all ingredients and pour in unbaked crust. Bake 30 minutes at 325 
degrees. 



FRUIT COCKTAIL PIE 



Mrs. Augustine Dentress 
Connaritsa B.W. 



1 No. 2 can fruit cocktail drained 
V-3 c. lemon juice 



1 c. chopped pecans 
1 large can eagle brand milk chilled 
cool whip 



Add all ingredients and whip with electric mixer. Put into 2 baked pie 
shells or graham cracker crumb shells. Chill in refrigerator till ready to serve. 



KEY LIME PIE 



Mrs. Robert C. White 
CashieB.W. 



2 graham cracker pie shells 
1 can eagle brand milk 



1 6 oz. can frozen lime (or lemon) juice 
1 914 oz. container of whipped 

topping 
4 drops green cake coloring 



Pour Eagle brand milk in mixing bowl. Pour in frozen lime juice and mix 
well with spoon: Fold in whipped topping and green coloring. Pour into pie 
shells. Place in refrigerator for 2 hours or more. Makes 2 pies and keeps well 
for several days. Can be decorated for various holiday occasions. 



176 



YUM YUM PIE 



3 cups graham cracker crumbs 

2 envelopes Dream Whip 

2 cans pie filling; fruit or you can cook 
fruit, sweeten & thicken 
(blueberries, strawberries or 

cherries) 



Mrs. Kenneth Woodard 
Conway B.W. 

cup sugar 

8 oz. pkg. cream cheese (room 

temp) 

cup cold milk 



Mix cracker crumbs and margarine. Line bottom of large pyrex baking 
dish with V2 this mixture. Beat together Dream Whip, milk cream cheese 
and sugar. Put Vi of this on top of cracker crust. Spread pie filling over this. 
Top with remaining Dream Whip and chees mixture. Sprinkle remaining 
crumb mixture over the top. Chill until ready to serve. Cut in squares. 

PUMPKIN PIE 









Lillian Burgess 
Winton B.W. 


1 % c. canned or mashed pumpkin 
2 A c. sugar 
V 2 t. salt 
1 to 1 % t. cinnamon 


V2 

Vz 

3 

1% 

% 


t. nutmeg 

t. cloves 

slightly beaten eggs 

c. milk 

to 1 t. ginger 





Beat all together, then pour into a 9 inch unbaked pie shell. Bake at 400 
degrees for about 50 minutes. 



Epei 



Mattie Harris 
ElamB.W. 



Vz cup hot water 
1 pkg. lime jello 



% cup sugar 

rind and juice of one lemon 
1 can of chilled carnation milk 



Chill milk, beat until it is thick. Melt sugar and jello in hot water. Grate rind 
and juice and put all in cream. Make crust from vanilla waffers and put pie in 
refrigerator and let stand until ready to eat. 



HAWAIIAN PIE 



Mrs. Mary P. Bain 
Jackson B.W. 



1 can crushed pineapple 

1 can coconut 

1 cup or more chopped pecans 



1 A cup sugar 
3 T. flour 

whip cream 
2 large bananas 



Add % cup sugar to pineapple and 3 tablespoons flour. Bring to boil until 
thick. Cool. Slice bananas in bottom of baked pie shell. Sprinkle pecans, 
pour in pineapple mixture, sprinkle coconut, top with whip cream. 



177 
JAPANESE FRUIT PIE 

Mrs. Bill Northcott 

Menola B.W. 

2 sticks margarine 1 cup coconut 

2 cups sugar 1 cup nuts 

4 eggs 1 cup chocolate chips (small pkg.) 

Melt margarine, add chocolate chips and keep on stove to melt. Add 
sugar, coconut and nuts. Mix. Add eggs. Bake in 2 uncooked pie shells 45 
minutes at 350 degrees. 



VINEGAR PIE 



Geneva Mustian 
Creech Memorial B.W. 



Vi cup butter (melted) 3 teaspoons vinegar 

1 cup sugar 1 teaspoon vanilla 

2 eggs Vz cup nuts (chopped) sprinkled on top 

Melt butter, add sugar, beat until creamy, add eggs and beat. Add vanilla 
and vinegar. Pour into unbaked pie crust. Bake at 350 degrees for 
approximately 30 minutes. Test by using toothpick in filling. 



GRAPE CUSTARD PIE 



Margaret Godwin 
Brantley's Grove B.W. 



4 c. grapes, domestic or basket 1 c. sugar 

1 tbsp. butter 1 egg 

1 tbsp. flour 1 unbaked pie shell 

Remove pulp from grapes, reserving hulls. Heat pulp; pour through sieve 
onto hulls. Cream butter, flour and sugar; add egg and beat well. Stir in 
grapes, pour into unbaked pie shell. Lattice with strips of pastry. Bake at 
250 to 300 degrees until set. 



CREATES ITS OWN CRUST PIE 



Lettie Futrell 
Creeksville B.W. 



'A cup margarine 1 cup milk 

1 cup sugar V* cup self rising flour 

2 eggs V* (3 V2 oz.) can flaked coconut 

Cream margarine and sugar, add eggs, one at a time mixing well. Add 
milk and flour blending well, add coconut, pour into a lightly greased 9 inch 
pie plate, bake at 350 degrees for 45 minutes or until set. 



CITRIC ACID PUNCH 



Lou Evans 
Conway B.W. 



3 oranges 
3 lemons 



3 lbs. sugar 

2 oz. citric acid 

3 pts. boiling water 



Grate rind of lemons and oranges. Squeeze lemons and oranges. Pour 
boiling water over rinds and grated peel. Let stand 4 hours. Strain, add 
juice, sugar and citric acid. Dilute to suit taste. Serves 60. 



PUNCH 



Ruth Phillips 
Creeksville B.W. 



1 qt. apple juice 

1 small can frozen orange juice 



Vi cup sugar 

1 cup water 

2 sticks cinnamon 



Combine sugar, water and cinnamon. Boil for a few minutes. Add juices 
and bring to a boil again. Simmer until cinnamon taste is as strong as 
desired. Remove cinnamon sticks. Serve hot. 



COCA COLA PUNCH 



Mrs. Harvey Vinson 
Menola B.W. 



5 bottles iced coca cola 
1 cup hot fresh tea 
1 cup sugar 



cup orange juice 
cup lemon juice 
pt. cold water 



Dissolve the sugar in the hot tea. Add the cold water and cool. Add fruit 
juices. Pour over a large piece of ice in a bowl. Add the coca cola and serve. 
Serves 16. 



178 



WEDDING PUNCH 



179 



Marion Smith 
Buckhorn B.W. 



Base: 

2 pkgs. Kool Aid 2 c. sugar 

Mix these. 

Add: 

2 qts. water 1 large can pineapple juice 

Just before serving, add: 

2 qts. cold gingerale 

Kool Aid colors for the punch color desired: 

Strawberry - pink (1st choice) 
Cherry - red 

Lemon-lime - green (2nd choice) 
Lemon - yellow 

Make up base and freeze in milk cartons (weeks before wedding-tape to 
close). Remove from freezer about 2 hours before using to soften. Put in 
punch bowl, or large utensil and mash - then add gingerale and serve. 




^ m-mnt p w u** %^%? mat m^%* wan* mmt 



SMAP 



Mrs. Ben Mann 
Roberts Chapel B.W. 



1 box lemon jello 

1 box lime jello 

1 lb. can crushed pineapple 

1 cup hot water 

1 oz. pkg. cream cheese 



pkg. dream whip 
cup sugar 
T. flour 
eggs beaten 
T. lemon juice 



FIRST LAYER 

Let jello soft set, add drained pineapple - put layer of pecans on this. 

SECOND LAYER 

Mix cream cheese and dream whip (mixed by directions on package) and 
put on layer one. 

THIRD LAYER 

Cook in double boiler until thick the pineapple juice, sugar, flour, eggs 
and lemon juice. Let cool and spread on the second layer. 



SUNSHINE SALAD 



Judy Adams 
Creech Memorial B.Y.W. 



Step 1 



1 package lemon jello 



1 package orange jello 
3 V2 cups water (1 % hot and 1 % cold) 



Dissolve jello in hot water and chill until partially set; add: 2 sliced 
bananas, 1 cup miniature marshmallows, 1 can crushed pineapple drained 
(save juice) chill until firm. 



Step 2 Topping 
Vz cup sugar 
1 egg beaten 



T. flour 

cup pineapple juice (from above) 



Cook until thicken; set aside until completely cool. Whip 1 package 
dream whip and 1 8 oz. cream cheese (softened), fold into cooked mixture 
and spread over salad and chill. Makes large salad )about two quarts). 



APRICOT DELIGHT 



181 



Mabel Parke 
Conway B.W. 



1 large can apricots, drained and cut 2 cups hot water 

U P 1 cupjuice 

1 large can crushed pineapple, drained 1 cup miniature marshmallows 
(same juice from both) 

2 pkgs orange jello 

Dissolve jello in hot water and stir until dissolved. Cook mixed juices and 
marshmallows over low heat until melted. Stir into jello. Stir in drained 
fruits and let stand in refrigerator until firm. 

Topping 

v 3 c. sugar whipped cream or topping mix 

1 beaten egg grated sharp cheese 

1 cup juice (any kind) 3 tbsp. flour 

Combine sugar, flour and juice and stir until smooth. Cook over low heat 
until thick. Stir in 2 tbsp. oleo. Cool well. Fold in 1 cup of whipped cream or 
topping mix, to above. Spread on top of jello. Sprinkle grated sharp cheese 
on top. 



MOLDED AMBROSIA 



Marian Smith 
Buckhorn B.W. 



1 can (1 lb.) orange & grapefruit 

sections Vi c. sugar 

1 can (8 oz.) pineapple tidbits 2 medium size bananas 

1 pkg. (3 oz.) lemon jello V2 c. chopped nuts 

V2 c. flaked cocanut 

Drain syrup from fruits; add water to make 1 % cups liquid and heat. Add 
jello and sugar, stirring until dissolved, add citrus sections, pineapple, 
sliced bananas, nuts and V2 cup of the cocoanut. Chill until partially 
thickened. Pour into mold and chill until firm. Unmold on serving plate. 
Sprinkle remaining coconut on top of mold. Six to eight servings. 



CARROT SALAD 



Mrs. Linwood Whitley 
Buckhorn B.W. 



1 (3 oz.) pkg. orange jello '/ 2 c. flaked coconut 

2 c. boiling water 1 small can crushed pineapple 
2 c. grated carrots 'A c. chopped pecans 

Dissolve jello in boiling water. Let set in refrigerator until mixture 
begins to thicken. Stir in other ingredients and pour into mold or dish. Put in 
refrigerator to chill. Yields six servings. 



182 



SLAW 



Lila Creech 
Creech Memorial B.W. 



4 heads of cabbage (shredded) 1 cup vinegar 

3 or 4 pods of bell pepper (chopped) 1 16 oz. jar sweet relish 

1 cup sugar 1 pint tomatoes 

6 teaspoons salt 

Mix all ingredients and mash thoroughly with hands. This recipe may be 
stored in refrigerator for a month. 



COOL WHIP SALAD OR DESSERT 



Vivian Powell 
AhoskieB.W. 



1 large carton of cottage cheese 1 small can of mandarin oranges 

1 large carton cool whip or dream (drained) 

whip 1 large pkg. orange jello (dry) 

Mix all ingredients together. Refrigerate overnight. 

AILEEN'S FROZEN CUCUMBERS 

Mrs. T.A.Taylor 
Christian Harbor B.W. 

% c. sugar 2 sliced cucumbers 

% c. white vinegar 2 sliced onions 

3 A t. salt 

Bring to boil and pour over 2 sliced cucumbers, and 2 sliced onions. 
Refrigerate for 24 hours and then freeze. Use as a relish or in a tossed salad. 



SNAP BEAN SALAD 



Lettie Futrell 
Creeksville B.W. 



2/4 cups snap beans, cooked salt and pepper to taste 

2 hard cooked eggs, chopped % cup french dressing 

Place beans and eggs and seasoning in a bowl pour on french dressing 
and toss lightly with a fork, serve on lettuce leaf, serves 4. Try using a little 
grated onion in this salad, helps the taste. 



183 
GREEN BEAN SALAD 

Lula Mae Chamblee 
Connaritsa B.W. 

2 cans french cut beans 1 onion sliced 

1 green pepper cut up 1 small can pimento 

1 c. celery sliced 

Drain beans and pimento. Mix the above and marinate for at least 12 
hours with: 

Vz c. sugar 1 t. salt 

% c. vinegar Vi c. oil 

1 t. pepper 

Will keep several days in refrigerator. Keep in closed container. 

V-8 ASPIC 

Selma Jameson 
Jackson B.W. 

1 package lemon gelatin 2 tablespoons vinegar 

1 medium can v-8 juice V2 c. diced celery, onion, and olives, 

mixed 

Heat 1 cup V-8 juice. Add gelatin and stir until dissolved. Add remaining 
V-8 juice and vinegar. Chill until mixture begins to thicken; add celery, 
onion, and olives. Chill in mold until firm. Yields 6 to 8 servings. 

TUNA SALAD 

Nancy Timberlake 

1 can tuna 2 T. chopped onion 

1 small lime jello 1 cup cottage cheese 

% cup boiling water 1 cup mayonnaise 

Vi cup chopped celery V3 cup nuts 

salt and pepper to taste 

Drain tuna and put lemon juice over it. Package lime jello in % cup boiling 
water, set aside to cool. Add cottage cheese, celery, onion, nuts, 
mayonnaise to tuna. Fold in jello. Salt and pepper to taste. 

CONGEALED ASPARAGUS SALAD 

Mrs. Robert C.White 
CashieB.W. 

1 8 oz. can asparagus pieces 2 T. chopped green pepper 

1 pkg. lime jello 2 T. chopped pimento 

1 8 oz. bottle green goddess dressing 

Dissolve lime jello in % cup hot water. Add green goddess dressing and 
other ingredients. Drain asparagus well. Pour into molds and place in 
refrigerator until set. Makes 4 to 6 servings. 



Mrs. W.D.White 
Colerain B.W. 



184 

CUCUMBER SALAD 



Dissolve: 

1 box lime jello % c. hot water 

Let cool. 

Blend: 

% c. lemon juice V2 c. mayonnaise 

V2 c. sour cream 

Salt to taste plus cayenne pepper if desired. 

1 T. grated onion 2 c. finely diced cucumber 

Mix well and mold. 

CHERRY APPLE MOLD 

Mrs. Wallace Edwards 
Menola B.W. 

1 large package cherry jello 1 jar (about 1 lb.) apple sauce 

1 Vt cups boiling water 1 tablespoon lemon juice 

Dissolve jello in boiling water, stirring until clear. Cool until syrupy. Stir in 
apple sauce and lemon juice, blending well. Pour into 4-cup ring mold and 
chill until set. Unmold on chilled plate. Serve as relish-salad with poultry or 
cold meats; or fill with cup-up fruits and garnish with whipped cream for 
dessert. Makes 8 average servings. 



FREEMAN SALAD 



Mrs. M.D. Cuthbertson 
Buckhorn B.W. 



2 (3 oz.) pkgs. lemon jello 1 can (20 oz.) crushed pineapple 

2 c. boling water 1 c. miniature marshmallows 

2 c. 7-Up or gingerale 2 large bananas (sliced) 

Dissolve jello in boiling water. Stir in 7-Up. Chill until partly set, drain 
pineapple, saving juice for Topping, fold in pineapple, marshmallows and 
bananas into jello. Chill until firm. 

V2 c. sugar 2 T. flour 

1 egg (beaten) 2 T. butter 

1 c. whipped cream 

Combine sugar and flour, stir in juice and beaten egg. Cook over low 
heat, add butter (let cool). Fold in whipped cream, put on top of jello and 
sprinkle with grated cheese. 



FROZEN SALAD 



185 



Ann Burgess 
Creeksville B.W. 



1 large can crushed pineapple 
1 pkg. miniature marshmallows 
1 small carton cool whip 



1 small pkg. cream cheese 

2 T. mayonnaise 

1 bottle marashino cnerries 



Put marshmallows in pineapple juice. Cream cheese with mayonnaise, 
add cool whip and then add to pineapple and marshmallow mixture. Then 
add cherries cut in halves. Freeze and cut in blocks. 



SOUR CHERRY SALAD 



Mrs. Nora W. Harris 
CashieB.W. 



1 pkg. lemon jello 

1 envelope plain gelatin soaked in cold 

water 
1 can red pie cherries 
1 sm. can crushed pineapple 



juice of one orange 
juice of one lemon 
cup nuts (chopped) 
cup sugar 



Drain juice from cherries. Add one cup of sugar and heat to boiling. Pour 
over jello. Add softened gelatin. Add cherries, pineapple, juice of orange 
and lemon, nuts. Pour into individual or large mold. 



FROZEN FRUIT MEDLEY SALAD 



Emma Parker 
Potecasi BW 



can fruit cocktail No. 2 

T. lemon juice (fresh, frozen, 

canned) 

3 oz. pkgs. cream cheese 

cup mayonnaise or salad dressing 



1 pkg. lemon jello 
1 V2 cups miniature marshmallows 
1 cup cream whipped or cool whip 
% cup drained maraschino cherries 

(quartered) 
1 cup hot water 



Drain fruit cocktail, reserving 1 cup syrup. Dissolve jello in the hot water, 
then add syrup and lemon juice. Chill until partially set. Soften cream 
cheese, add mayonnaise and beat until smooth. Add to jello mixture, mixing 
well. Stir in fruit cocktail, marshmallows, and cherries. Fold in whipped 
cream. Pour into an oblong pyrex dish and refrigerate. This salad may be 
frozen. 



5 CUP SALAD 



Mrs. Edith Hollowell 
Creech Memorial B.W. 



1 cup sour cream 

1 cup crushed pineapple (drained) 



1 bag of small marshmallows 
1 cup mandarin oranges 
1 can coconut flakes 



Mix together well and chill. 



186 



SUNSET SALAD 



Mrs. Hurley Hedgepeth 
Buckhorn B.W. 



1 pkg. lemon gelatin 1 cup crushed pineapple 

1 c. pineapple juice 1 c. warm water 

1 Vi tsp. vinegar Vz tsp. salt 

1 c. grated carrots 

Dissolve gelatin in warm water; add juice and chill. When slightly thick, 
add pineapple and carrots. Chill until firm. Unmold on crisp lettuce. Garnish 
with mayonnaise. 



SALAD DELIGHT 



Hannah Picot 
Buckhorn B.W. 



1 large carton of cottage cheese 1 medium size can mandarin orange 

1 pkg. Orange Jello (small) slices (cut slices) drain 

1 large can crushed pineapple (drain) 1 large carton cool whip 

Put all above ingredients in large casserole. Sprinkle orange jello. Stir al 
together. Put in refrigerator to cool (do not freeze). Serve without dressing. 



MARSHMALLOW SALAD 



Mrs. L.I. Bowen 
Cashie B.W. 



3 egg yolks well beaten 2 tablespoons vinegar 

3 tablespoon sugar 1 tablespoon butter 

14 teaspoon salt 2 tablespoons pineapple juice 

Cook above 6 items till thick, cook, add 1 package orange jello that has 
been dissolved in hot water and cooled. 

1 small can pineapple bits 2 cups small marshmallows 

1 small can fruit cocktail 1 cup whipped cream 

Mix all together real good and chill for 24 hours. 

FRUIT SALAD 

Dora Shearin 
Ahoskie B.Y.W. 

3 4 oz. softened cream cheese 1 can fruit cocktail, drained 

1 cup chopped pecans 1 envelope Dream Whip 

% cup mandarin orange slices, drained % cup milk ( 14 cup canned milk, 14 cup 

whole milk) 

Whip cream cheese, milk and Dream Whip to consistency of whipped 
cream. Refrigerate. Mix nuts, coconut, orange slices and fruit cocktail. Add 
fruit to cream mixture. Refrigerate overnight before serving. 






GOLDEN GLOW SALAD 



187 



Joyce Bracy 
Creech Memorial B.W. 



Cream 1 large cake cream cheese with 2 packages lime jello. Pour 3% 
cups boiling water to jello and cream cheese. When cool add 1 large can 
(no. 2) crushed pineapple and juice to it. Just before it congeals, add 1 cup 
chopped pecans. Pour into mold. 



SOUR CREAM FRUIT SALAD 



Ruth Bridgers 
Jackson B.W. 



1 20 oz. can crushed pineapple, 
drained 

2 11 oz. cans mandarin oranges, 
drained 

1 cup dairy sour cream 
Va cup dry coconut 



% cup fine, dry coconut (optional) 
1 V2 cups tiny marshmallows 

3 or 3 maraschino cherries, cut in half 
and drained 



After reserving about eight orange segments for garnishing, combine first 
five ingredients and put in crystal serving bowl. Sprinkle with % cup 
coconut and garnish with reserved orange segments and cherries. Keep in 
refrigerator. 



FROSTED SALAD 



Mrs. George B. Parker 
Mt. Tabor B.W. 



2 pkgs. lime jello 

2 cups boiling water 

2 7 - Up's (not more than 12 ozs. 



1 large can crushed pineapple 

(sweetened) 
1 cup miniature marshmellows 
3 small or 2 large bananas sliced 
% cup pecans chopped 



Dissolve Jello in boiling water, stir in 7-Up's. Chill until partially set. Drain 
pineapple, save juice for topping. Fold pineapple, marshmellows, pecans 
and bananas into chilled jello. Pour into oblong dish or pan and chill until 
firm. 



V2 cup sugar 
2 tbs. flour 
1 cup pineapple juice 



Topping 



1 egg slightly beaten 

2 tbs butter 

y 2 cup grated American cheese 
1 cup whipping cream ( 
container) 



pi 



Combine sugar and flour in saucepan. Stir in pineapple juice and beaten 
egg. Cook over low heat until thickened. Remove from heat, add butter. Let 
cool; chill; fold in whipping cream. Frost jello mixture; sprinkle cheese on 
top and chill salad overnight. 



BIRTHDAY SALAD 



Dorothy Askew 
Christian Harbor B.W. 



Place a thick round slice of canned pineapple on a lettuce leaf on each 
plate used for base of candle stick; cut a banana in half crosswise and 
stand a half end-wise in the center of the pineapple ring to form the candle. 
Place a half or a whole cherry on top for the flame. Form a handle using a 
strip of lemon or orange peel or sweet green pepper. 

Also a nice Christmas salad when garnished with a sprig of holly. A few 
shreds of coconut may be used to give the effect of dripping tallow. 
Whipped cream or thickened salad dressing may be piped around 
pineapple. 



SOUR CREAM MOLDED FRUIT SALAD (THREE-WAY) 

Dora Shearin 
Ahoskie B.Y.W. 

1 large strawberry jello 3 medium sized bananas 

1 10 oz. package frozen strawberries 1 V2 to 2 cups sour cream 

1 No. 2 crushed pineapple (not 2 cups boiling water 

drained) 1 cup pecans 



In a large bowl dissolve gelatin in 2 cups boiling water. Add frozen 
strawberries, bananas, pineapple, and pecans. Stir up. Pour V2 mixture into 
mold or dish; chill until firm (2 hours), while other half remains at room 
temperature. Take sour cream out when you put the first half in the 
refrigerator. When mixture in the refrigerator becomes congealed, spread 
sour cream on top of it. Then, pour remaining mixture on top of that. Sit it 
in refrigerator. Serves 8 to 10 people. 



STRAWBERRY SALAD 

Alice Woodard 
Conway B.W. 

1 box strawberry jello M> pt. whipping cream 

1 jar marshmellow cream (6 oz.) 1 cup pecans 

1 can crushed pineapple (3.03 can) 1 cup hot water 

Dissolve jello in 1 cup hot water. Add marshmellow cream. Blend very 
well. Chill until partially set. Add crushed pineapple drained, cream and 
nuts. Chill 2 hours. Serves 10-12. 



STRAWBERRY DELIGHT SALAD 



189 



Violet Davidson 
Mars Hill B.W. 



2 pkg. (3 oz.) strawberry gelatin 

2 c. boiling water 

1 pkg. (16 oz) frozen strawberries 

1 can (16 oz.) crushed pineapple 



1 pkg. (8 oz.) cream cheese 

'/•> c. sugar 

1 carton (8 oz.) sour cream 

V2 t. vanilla 

Vi c. chopped nuts 



Dissolve strawberry gelatin in boiling water. Put strawberries in hot 
gelatin and stir until melted. Add crushed pineapple and stir well. Pour into 
rectangular flat dish. 



PECAN SALAD 



Mrs. Nell Duke 
Jackson B.W. 



1 package lime jello (smal 



1 % cups of hot water 

juice from 8 oz. can of crushed 
pineappel 



Mix together and place in refrigerator until it begins to thicken. Take out 
and mix together the following: 



1 3 oz. pkg. of cream cheese 

2 tablespoons mayonnaise 
ft cup celery 



V2 cup chopped nuts 

the rest of the crushed pineapple 
ft cup whipped cream 

few small marshmallows 



Fold into the jello mixture and place it back in the refrigerator until thick. 



SEAFOAAA SALAD 



Mrs. Franklin Stansbury 
Elam B.W. 



1 pkg. lime flavored gelatin 
V? can crushed pineapple 
ft can evaporated milk 



V2 cup mayonnaise 

1 cup boiling water 

ft cup nuts, chopped 

% cup cottage cheese 



Dissolve gelatin in boiling water. Cool until slightly thickened and add 
pineapple. Blend together the cottage cheese, milk, mayonnaise, and nuts. 
Add to thickened gelatin and pour mixture into a square pan. 



190 



SEAFOAM LIME SALAD 



Mrs. Amos Archer 
Buckhorn B.Y.W. 



1 (3 oz.) pkg. lime flavored jello 
V2 c. cold water 
1 (8 oz.) pkg. cream cheese 
1 2 /3 c. crushed pineapple, drained (smal 
can) 



1 c. boiling water 

1 T. lemon juice 

1 V2 c. miniature marshmallows 

V2 c. chopped nuts 



Dissolve jello in boiling water; add cold water and lemon juice. Gradually 
add to softened cream cheese mixing until well blended. Chill until almost 
firm; fold in marshmallows, pineapple and nuts. Pour into salad mold and 
chill until firm. 



Mrs. Billy V. Davis 
Conway B.W. 



2 boxes strawberry gelatin 

1 cup boiling water (fruit juice takes 

up place of usual cup of water) 
1 large can crushed pineapple 



2 mashed bananas 

1 pkg. frozen strawberries 

1 carton sour cream 



Dissolve gelatin in boiling water. Let strawberries thaw enough so they 
will not stick together in chunks. Mash bananas with a fork. Mix all fruits 
together. Pour gelatin over mixture. Pour V2 mixture into mold. After it 
congeals, pour the sour cream over it, spread smooth. Pour in remaining 
gelatin mixture. Return to refrigerator to completely chill. Serves 10. 



RIBBON 



Julia Howard 



2 pkgs. (3 oz.) Cherry jello 

31/2 cups boiling water 

1 pkg. (3 oz.) lemon flavored jello 

1 cup boiling water 

V2 cup sour cream 



cup mayonnaise 

cup chopped nuts 

pkg. (3 oz.) lime flavored jello 

scant cup boiling water 

can8V2 oz. crushed pineapple 



Dissolve cherry jello in 3/4 cups boiling water; pour into loaf pan. 
Refrigerate until set. Dissolve lemon jello in 1 cup boiling water; add sour 
cream, mayonnaise and nuts. Refrigerate until slightly set; pour over cherry 
layer, refrigerate until completely set. Dissolve lime jello in 1 cup of boiling 
water. Add undrained pineapple; refrigerate until slightly set. Carefully pour 
over lemon layer. Refrigerate until set. Yellow food coloring may be added 
to lemon layer and green coloring to lime layer for a prettier salad. To serve: 
unmold onto platter, garnish with lettuce. Makes 12 servings. 



191 
RIBBON DESSERT 

Mary Losson 
Brantley's Grove B.W. 

1 pkg. whipped topping 1 pkg. limejello 

1 pkg. raspberry jello (or any red 1 8 graham crackers (double) 

Color) 1 can applesauce (no. 2 can) 

To 1 cup applesauce, mix in dry red jello. Mix dry lime jello to remaining 
cup of applesauce. Lay 2 graham crachers end to end; cover with thin layer 
of lime jello, add another layer of crackers, cover with thin layer of red jello. 
Continue for 9 layers of crackers. Ice with shipped topping and refrigerate 
overnight. 



PINEAPPLE-CHEESE SALAD 



Emma Parker 
Potecasi BW 



2 pkgs. gelatin (plain) juice of 2 lemons 

1 cup sugar 2 cups grated cheese (cheddar) 

1 pt. cream (Dream whip, 1 pkg. or 1 large can crushed pineapple 

cool whip) % cup chopped nuts 

1 cup mayonnaise 

Mix sugar, pineapple and lemon juice in a saucepan and bring to a boil. 
Add gelatin which has been dissolved in 1 cup cold water. When partially 
congealed, add other ingredients and mold. Keep refrigerated. 



PINEAPPLE CHEESE SALAD 



Mrs. David Hare 
Mt. Tabor B.W. 



2 T. granulated gelatin V* cup sugar 

Vi cup cold water 2 cup diced pineapple 

1 cup pineapple juice 1 cup American cheese (shredded) 

juice of 1 lemon 1 pt. whipping cream 

Soak gelatin in cold water. Dissolve over hot water; add fruit juices and 
sugar and chill. When it begins to congeal, add pineapple, cheese and 
whipped cream. Chill in mold; serve with mayonnaise. 



CHERRY-PINEAPPLE SALAD 



Mrs. Edith Hollowell 
Creech Memorial B.W. 



1 pkg. cherry jello 1 12 oz. cup cottage cheese 

1 large can crushed pineapple 1 9 oz. cup cool whip 

(drained) 1 cup of nuts 



Mix alt ingredients with dry jello. Mix well - chill. 



192 



PINEAPPLE SALAD 



Mildred Jenkins 
Potecasi B.W. 



2 

r/ 2 
% 

3 

1 

1 



pkg. lemon gelatin 

cup boiling water 

cup lemon juice 

T. sugar 

envelope plain gelatin 

cup miniature marshmallows 



1 can crushed pineapple 

(not drained) 
1 8 oz. pkg. cream cheese 
1 3 oz. pkg. cool whip 
1 cup nuts (chopped) 
3 T. mayonnaise 



Add boiling water to lemon gelatin and set aside. Combine plain gelatin, 
sugar, lemon juice and pineapple and stir in double boiler until sugar is 
dissolved. Pour into first mixture and let cool completely. Combine cream 
cheese, cool whip, mayonnaise, nuts, marshmallows and fold into cooled 
mixture. Pour into salad molds. 



2 small packages orange jello 
1 pint orange sherbet 



Kim Bryant 
Ahoskie B.W. 

1 cup boiling liquid (juice & water) 
1 small can mandarin oranges 
1 pkg. Dream whip 



Dissolve jello, add sherbet and oranges. Prepare dream whip according to 
directions and fold in jello mixture. Chill. 



Mrs. Gilmer Cross 
Pres. W.M.U.of N.C. 



I have enjoyed this recipe especially at Christmas, but it is good anytime. 



Step 1 



1 pkg. cherry jello - dissolve in 



1 V2 cups water, then add 

1 cup chopped apples. Put in pan and 
let set. 



Step 2 



1 pkg. lemon jello - dissolve in heated 
juice from 

No. 2 can of crushed pineapple 



2 small pkgs. phila. cream cheese - 

beat into jello and add 
1 cup chopped nuts 

Add as second layer after first layer 

sets. 



Step 3 

1 pkg. lime jello dissolve in 
1 V2 cups water - add 



Pineapple left in No. 2 can 

Add as 3rd layer after second layer 

sets. 



I use a loaf pan and slice it. Serves 20 (of course number depends on 
size). 



193 



ORANGE-LEMON CONGEALED SALAD 



Mrs. Bernice Crawly 
Jackson B.W. 

1 3 oz. box orange jello 1 3 oz. box lemon jello 

Dissolve in 12 oz. hot water: 

2 cans mandarin oranges (Drain and -| large can crushed pineapple 

use 1 cup juice as cold liquid in jello) -| | arge package small marshmallows 

Combine above and let congeal. Whip one envelope Dream Whip and 
add 1 cup mayonnaise. Spread over jello mixture. Garnish with grated 
cheese. 



AAEN-LIKE-IT SALAD 



Belle Lowe 
Colerain B.W. 



1 pkg. cream cheese (3 oz.) 1 pinch salt 

V2 cup pecans, chopped 1 % c. hot water 

1 cup diced celery 1 pkg. lime gelatin 

1 small can crushed pineapple 

Mash cream cheese. Blend in pineapple. Add nuts and celery. Dissolve 
gelatin in hot water. When cool, mix with cheese. Pour into individual molds 
and place in refrigerator until congealed. Serve with favorite salad dressing 
on lettuce. 



LIME DELIGHT SALAD 



Mrs. T.J. Benthall 
Mt. Tabor B.W. 



Put in double boiler and melt: 



1 pkg. lime jello 1 cup hot water 

12 marshmallows % cup lemon juice 

Cool mixture in refrigerator until it starts to congeal. Stir in: 



1 cup crushed pineapple, drained 1 cup whipped cream 

1 cup cottage cheese 1 cup nuts 



Mix and let congeal. 



194 



MEN LOVE IT 



Shirley Barrow 
Jackson B.W. 



1 pkg. lime jello 1 small can crushed pineapple 

1 c. hot water 1 c. coconut 

1 pkg. dream whip 1 c. pecans chopped 

Mix lime jello and hot water. Allow to congeal. Remove from refrigerator 
and beat with rotary egg beater. Whip dream whip and add to jello. Fold in 
pineapple, coconut, and pecans. Place in mold and allow to congeal for 2 
hours. 

ORANGE-LEMON CONGEALED SALAD 

Mildred Perry 
Creech Memorial B.W. 

1 box orange jello (dissolve in 12 oz. of stir in 2 cans mandarin oranges 

hot water) (drained) 

1 box lemon jello 1 large can crushed pineapple 

1 pkg. miniature marshmallows 

Refrigerate until it starts to congeal. Whip package (envelope) dream 
whip and add 1 cup mayonnaise (scant). Spread over jello mixture. Garnish 
with grated cheese. Serves 18 - 20. 

LEMON CHEESE SALAD 

Elma Lassiter 
Creeksville B.W. 

2 pkg. lemon gelatin 1 tsp. salt 

3% cups boiling water 1 can crushed pineapple 

1 pkg. cream cheese 1 cup chopped nuts 

V2 pt. cream 

Dissolve gelatin in boiling water, let cool blend cream cheese and salt 
together, stir in gelatin mixture, add next 3 ingredients, fold in cream, chill, 
yield 12 servings. 



Rita Myers 
AhoskieB.Y.W. 

1 cup boiling water 1 can (8 14 oz.) pineapple tidbits 

medium apple, diced 
medium banana, sliced 
cup nuts, coarsely chopped 



Pour boiling water on gelatin in large bowl, stirring until gelatin is 
dissolved. Stir in orange segments (with syrup), pineapple tidbits (with 
syrup), apple, banana and nuts. Pour into 5-cup mold or 8 to 10 individual 
molds. Chill until firm. Serve with your favorite fruit salad dressing. 



1 package 


(3 


oz 


.) lemon-f 


lavored 1 


gelatin 








1 


1 can (11 


oz. 


) 


mandarin 


orange V4 


segments 











195 
HAWAIIAN SALAD 

Mrs. Lee Brittle 
Conway B.W. 

8 oz. sour cream 1 can mandarin oranges drained 

1 large can fruit cocktail drained 1 cup coconut 

1 can pineapple tidbits drained 2 cups miniature marshmallows 

Mix together and garnish with cherries. Set for 24 hours. 
HAWAIIAN SALAD 

Ethel B. Winborne 
Merry Hill B.W. 

1 cup pineapple chunks 1 cup coconut 

1 cup green grapes 1 cup or small can mandarian oranges 

1 cup miniature marshmellows % pint sour cream 

Just mix all your fruits and coconut and marshmellows, and put together 
with the sour cream. You can add a little sugar if you like. 



MOLDED LIME DELIGHT 



Beverly Carroll 
Conway B.W. 



1 quart mold 1 cup chopped nuts 

1 small package cream cheese 1 cup coconut 

1 8 oz. can crushed pineapple 1 cup miniature marshmellows 

(drained) 1 small package lime jello 
1 small can mandarin oranges 

(drained) 

Prepare jello in boiling water. Instead of using 1 cup water (cold) use the 
pineapple and orange juice (for a mold use Vi cup juice for a firmer set.) 
Melt the cream cheese in boiling jello. Combine all the ingredients and chill 
in one quart mold. 



CONGEALED GRAPE SALAD 



Lucy Bowen 
Cashie B.W. 



2 3 oz. pkgs. grape jello 1 No. 2 can blueberry pie mix 

2 cups boiling water 1 No. 2 can crushed pineapple 

Mix together and congeal (Do not drain fruit) 9x13 pan. 

Topping 

1 8 oz. pkg cream cheese V£ cup sugar 

1 carton sour cream 1 tsp. vanilla 

Mix all together and beat (will be thin). Spread on salad and sprinkle with 
1 cup of chopped nuts. 



196 



CONGEALED SALAD 



Eunice Dilday 
Connaritsa B.W. 



2 pkg. cherry jello 1 pkg. strawberries mashed 

1 large can pineapple drained 2 large bananas mashed 

2 cartons sour cream 

Dissolve jello with 2 cups water and add other ingredients. Pour half of 
mixture in dish and congel in refrigerator. Spread sour cream on congealed 
and add remaining mixture and put back in refrigerator to set. 



CONGEALED SALAD 



Hail S. Edwards 
Buckhorn B.Y.W. 



1 pkg. (3 oz.) lemon jello % cup can cream 

1 pkg. (3 oz.) lime jello 1 large grated carrot 

2 cups hot water 1 carton cottage cheese 

% cup mayonnaise 1 can (drained) crushed pineapple (8 

oz.) or (15oz.) 

Mix ingredients together in serving dish and chill until firm. 



DIET CONGEALED SALAD 



Judv Adams 
Creech Memorial B.Y.W. 



1 small can pineapple (drained) 1 pkg. lime jello 

1 small jar red cherries 1 container cottage cheese 

1 two cup container cool whip 

Drain pineapple, then mix pineapple, cottage cheese, cool whip and lime 
jello together. Smooth out in a dish and add red cherries on top. Chill. 



CONGEALED SALAD 



Agnes Mizelle 
Harrellsville B.W. 



1 large pkg. either orange or lemon 

jello 1 cup chopped pecans 

1 small can crushed pineapple 2 tablespoons coconut 

1 pkg. dream whip 

Mix jello with 2 cups water and cool. Just as it begins to thicken add all 
ingredients except dream whip. Prepare dream whip as directed and fold in. 
Pour in dish or mold as desired. 



CONGEALED SALAD 



197 



Mrs. L.I. Bowen 
CashieB.W. 



2 3 oz. pkg. cream cheese 

1 can pimento 

1 pkg. lime jello 

1 tablespoon green pepper (chopped) 



Vi cup celery 

Vi pint cream 

Vz tsp. salt 

1 can pineapple crushed 

z h cup nuts 



Boil pineapple juice with jello. Cream cheese and add to jello mixture. 
Add other ingredients. Whip cream and fold into mixture and let stand 
several hours. 



CONGEALED SALAD 



Jean Smithwick 
CashieB.W. 



1 small lemon jello 



Let cool and not jell. Add: 

1 large can crushed pineapple 

(with juice) 
1 carton cottage cheese 

Mix well and congeal in mold. 



1 small lime jello 

2 cups boiling water 



1 cup mayonnaise 

1 can Eagle Brand cond. milk 

1 cup chopped nuts 



CRANBERRY RELISH MOLD 



Janet Coker 
Potecasi B.W. 



1 tablespoon unflavored gelatin 
V* cup cold water 
1 1 /2 cups hot water 



1 /2 cup sugar 

2 cups ground raw cranberries 

1 tablespoon grated orange peel 

% cup orange juice 



Soften gelatin in cold water about 5 minutes. Stir into hot water until 
dissolved. Add remaining ingredients. Pour into 8 individual molds or into 1 
quart mold. Chill until firm. Makes 8 servings. Serve as garnish for roast 
turkey or as garnish on salad platter. Or serve on water cress with 
mayonnaise or Sour Cream dressing. 



CRANBERRY SALAD 



Virginia Hardison 
Cashie B.W. 



2 smalt pkg. orange jello 2 bananas (chopped) 

2 cups hot water 2 cups nuts (chopped) 

1 can crushed pineapple (large) 1 can whole cranberry sauce 

Mix jello with hot water and then add all other ingredients. Mix well and 
mold. 

ORANGE CONGEALED SALAD 

Mrs. V.G. Shearin 
Conway B.W. 

2 pkg. orange jello 1 cup boiling water 

1 cup ice water 1 cup sweet milk with 1 tsp. vinegar 

Put vinegar in milk when you begin mixing jello and water. 

1 cup miniature marshmellows 1 small can crushed pineapple 

1 pkg. dream whip (mixed by 
directions) or 1 small box of cool 
whip 

Fold in dream whip after other ingredients begin to congeal. 
LIME CONGEALED SALAD 

Betty Cullipher 
Bethany B.W. 

1 pkg. lime jello 1 small pkg. cream chesse 

Mix jello as directed and mix with cream cheese. Then add: 

V2 c. chopped celery 1 small bottle chopped olives 

Vi c. chopped nuts 1 small can crushed pineapple 

Put in a dish the size of 13" x 9" and chill. When set, serve in square on 
lettuce. 



CRANBERRY SALAD 



Mrs. Finton Warren 
Meherrin B.W. 



1 (8 V2 oz.) can crushed pineapple 1 can whole cranberry sauce 

Va cup water 1 cup chopped celery 

1 (3 oz.) box black cherry flavored 1 cup chopped nuts 

gelatin % cup lemon juice 

Combine pineapple and water. Heat and add gelatin. Stir until gelatin is 

dissolved. Add other ingredients. Stir well and chill until firm. Yields 8 
servings. 



CRANBERRY SALAD 



199 



Elizabeth Wade 
Colerain B.W. 



1 pkg. raspberry jello 1 c. hot water 

1 /2 c. cold water 1 small orange, peeled & diced 

V2 c. crushed pineapple, drained Va c. chopped pecans 

1 can cranberry sauce 

Make jello. Chill until slightly set. Fold in other ingredients. Chill until firm. 
BLUEBERRY SALAD 

RuthSpruill 
Connaritsa B.W. 

2 3 oz. pks. blackberry jello 2 c. boiling water 

1 (15 oz.) can blueberries drained 1 (8 oz.) pkg. cream cheese 

1 small can crushed pineapple drained V2 c. sugar 

1 c. sour cram % t. vanilla 

V2 c. chopped nuts 

Dissolve jello in boiling water. Add 1 cup of the berry juice and pineapple 
juice mixed to jello. Stir in berries and the pineapple. Pour in a pan and put 
in refrigerator until firm. Blend the softened cream of cheese, sugar, sour 
cream and vanilla and spread over the congealed salad. Sprinkle with nuts. 
Makes 10 to 12 servings. 



CRANBERRY SALAD 



latie Mae Hoggard 
Connaritsa B.W. 



2 pkg. (3 oz.) orange jello 2 t. grated orange rind 

1 V2 c. boiling water 1 can (16 oz) jellied cranberry sauce 

2 t. grated orange rind 1 can (8 3 /4 oz) crushed pineapple 

drained 

Mix all ingredients and place in refrigerator to congeal. Serve on lettuce 
with turkey or other meats. 

CRANBERRY SALAD 

Mary Helen Hales 

2 pkgs. cherry jello 1 small can crushed pineapple 

1 cup hot water Vi cup diced celery (fine) 

can whole cranberries (drained) V2 cup nuts 

Mix jello according to directions. When jello starts to firm, add 
cranberries, pineapple, celery and nuts. Chill until firm. 



200 



APRICOT SALAD 



Aileen Belch 
Conway B.W. 



1 pkg. apricot jello 
1 small pkg. cream cheese 
Vi c. sugar 



1 small can crushed pineapple 

V2 c. cold water 

V2 c. celery, cut fine 

1 pkg. dream whip 



Cream jello and cream cheese. Set aside. Bring pineapple and sugar to a 
boil, then add cream cheese and jello. Mix until dissolved. Add cold water 
and put in refrigerator until thickened around edges. Beat up dream whip 
and beat into jello mix. Add celery and put back into refrigerator. 



BLUEBERRY SALAD 



Lillie Mae White 
Merry Hill B.W. 



2 3 oz. pkg. blueberry gelatin 

1 15 02. can blueberrys 

1 8 oz. cream cheese 

V2 pt. sour cream 



Vi cup pecans 

2 cups boiling water 

1 large can pineapple crushed 

Vz cup sugar 

V2 teaspoon vanilla 



Dissolve gelatin in water. Drain blueberrys and pineapple, measure liquid. 
Add cold water to make 1 cup, stir in gelatin, then add pineapple and 
blueberries. Pour in pan and chill. Make topping: combine cream cheese, 
sugar, sour cream, vanilla. Spread over congealed salad and sprinkle with 
chopped nuts. 



BLUEBERRY SALAD 



Ruth Overton 
AhoskieB.W. 



2 pkg. grape jello (3 oz. size) 
2 cups boiling water 



1 No. 2 can crushed pineapple (not 

drained) 
1 lb. can blueberry pie filling 



Dissolve jello in boiling water and add pineapple and pie filling. Put in 
refrigerator to congeal. Then add topping. 

Topping 



1 8 oz. pkg. softened cream cheese 
V2 pint sour cream 



V2 cup sugar 
1 tsp. vanilla 
V2 cup chopped nuts (sprinkle on top) 



201 



VEGETABLE SALAD 



1 large can garden peas 

1 large can French style green beans 

4 stalks of celery (diced) 

Mix together and soak in: 

1 cup of vinegar 
1 cup sugar 



Mrs. Donald Merritt 

Christian Harbor B.W. 

Lois Ross 

Brantley's Grove B.W. 

1 large can pimentos (diced) 

1 medium onion (chopped finely) 

1 green pepper (chopped finely) 



14 cup salad oil 
1 tbps. paprika 
1 tbps. salt 



Soak for 1 to 2 hours in refrigerator. Drain and serve. 



ENCORE SALAD (VEGETABLE) 



Mrs. Cecil Callis 
Harrellsville B.W. 



1 can cut green beans 

1 can cut waxed beans 

1 can red kidney beans 

1 cup onion rings 



1 cup green pepper (strips) 

V2 cup salad oil 

V2 cup wine vinegar 

V2 cup sugar 



Drain canned beans. Mix beans with onions and peppers. Make a 
dressing by mixing the remaining ingredients together. Pour over beans, 
onions and pepper mixture and marinate overnight. To serve, just toss and 
drain. 



BEAN SALAD 



OllieEure 
Galatia B.W. 



1 (lb) can string beans (cut) 

1 can kidney beans (dark red) 

1 (lb) can wax beans (cut-yellow) 

V2 cup chopped green pepper 

Vi cup sugar 



'A 



cup vinegar 

teaspoon salt 

teaspoon pepper 

onion 

cup salad oil 



Drain beans - combine green pepper and onion. Combine sugar, vinegar 
and salad oil. Pour over vegetables. Add salt and pepper. Toss and chill 
overnight before serving. Toss to coat beans. Drain. Serves 6 to 8. 



202 



COPPER PENNIES SALAD 



2 lbs. carrots 



1 can tomato soup 
V2 cup salad oil 
% cup vinegar 



Beth Jenkins 
BuckhornB.Y.W. 

Mrs. Sallie Mae Cowan 
Riverside B.W. 

green pepper (chopped) 

onion (chopped) more if desired 



Marinade 



1 tsp. mustard 

1 tsp. worchestershire 

dash of pepper 
1 cup sugar 



Scrape, slice and boil carrots in salted water until tender. Drain and cool. 
In bowl, mix well carrots, pepper and onion. Combine marinade ingredients 
and mix with carrot mixture. Cover and refrigerate. Keeps well. Makes 1 
quart. 



KANSAS SALAD 



Doris June Mizelle 
Elm Grove 



2 (3 oz. pkg) orange jello 
1 pkg. mini marshmallows 
1 can medium crushed pineapple - 
heavy syrup 



1 large package cream cheese 

V2 cup mayonnaise 

1 /2 pint whipping cream 

1 (3 oz. pkg.) line jello 



Use 4 cups boiling water to dissolve orange jello. Melt marshmallows in it. 
Mix soft cream cheese, pineapple, mayonnaise. Whip cream with a little 
sugar. Mix all ingredients. Fold in whipped cream last. Chill until firm in long 
dish. Make lime jello. Chill until syrupy and pour over the salad. Chill again. 



HAWAIIAN CHICKEN SALAD 



Mrs. H.S. Banks 
Ahoskie 



4 cups cubed cooked chicken 

1 cup chopped celery 

1 cup halved green grapes 

1 pkg. (4 oz.) slivered almonds, 

toasted 

1 cup pineapple tid-bits, drained 

% cup pitted dates, chopped 



1 tsp. salt 

% tsp. white pepper 
1 T. sugar 

% cup mayonnaise 
Vi cup dairy sour crear 
Lettuce 



Combine chicken, celery, grapes, almonds, and pineapple. Mix together 
salt, pepper, sugar, mayonnaise, and sour cream; adding just enough 
pineapple juice to thin slightly. Serve on lettuce with vour favorite muffin 
for a complete meal. Serves 8. 



CHILI SAUCE 



Frances Sumner 
Buckhorn B.W. 



5 qts. skinned chopped rice tomatoes 2 c. chopped sweet red peppers 

2 c. chopped sweet green peppers 1 14 c. chopped onions 

3 T. salt 1 tsp. ground cloves 

1 c. sugar 1 tsp. ground allspice 

3 c. vinegar 1 tsp. gr. cinnamon 

Combine chopped vegetables, salt and sugar. Simmer until mixture 
begins to thicken. Add vinegar, spices and cook the mixture down until it 
become a thick sauce. Pour into hot sterilized bottles or jars and seal. Store 
in a dark place. This recipe yields three quarts. 



BARBECUE SAUCE 



Mattie Harris 
Elam B.W. 



1 cup tomato catsup 1 tsp. worchestershire sauce 

% cup vinegar 2 tbsp. prepared mustard 

1 tbsp. honey 'A cup hot water 

pepper to taste 

Mix and use to baste chicken or ribs on grill, or heat and serve over 
chicken or fresh pork. 



MAYONNAISE 



Louise Willis 
CashieB.W. 



2 egg yolks Vs teaspoon cayenne pepper 

1 teaspoon dry mustard 4 tablespoon vinegar or lemon juice 

V2 teaspoon salt 2 cups salad oil or olive oil 

1 teaspoon sugar 

Beat egg yolks until thick, add dry mustard, salt, sugar, cayenne pepper 
and two tablespoons of vinegar or lemon juice. Mix well. Continue beating 
while adding oil, drop by drop at first gradually increasing amount as 
mixture thickens until all is used. Slowly add remaining two tablespoons of 
vinegar or lemon juice. Beat Well. Chill before serving. Makes about 2/4 
cups. 

203 



204 



CHILI 



Nina Mae Ricks 
Conway B.W. 



5 pounds ground beef 
salad oil 

water 

6 (16 oz.) cans kidney beans 
4 medium onions, chopped 

Vz to 1 /z cup chili powder 

6 bay leaves 
V-l (2 oz.) bottle hot sauce 

6 chilli peppers, chopped 



(14 oz.) bottle catsup 

cup steak sauce 

cup Worchestershire sauce 

dash of garlic powder 

dash of onion salt 

(6 oz.) cans tomato paste 

(16 oz.) cans tomatoes 

salt and pepper to taste 

tomato juice (optional) 



Brown ground beef in a small amount of salad oil in heavy pan. Add 
enough water to cover. Add remaining ingredients except tomato juice. 
Cover and simmer over low heat about 2 hours, stirring frequently. If 
additional liquid is needed, add tomato juice. Yield: 15 to 18 servings. 



RED APPLESAUCE 



Beatrice Spivey 
Holly Springs 



4 oz. cherry soda 

1 large apple (pared-cut up) 



M? tsp. lemon juice 
% tsp. cinnamon 



Blend all ingredients in electric blender until pulverized. Makes 2 servings. 



SPAGHETTI SAUCE 



1 lb. hamburger 

1 cup onion (cut-up) 

1 cup green pepper (cut-up) 

2 cans tomato sauce 
2 cans tomato paste 

2 qts. tomatoes (fresh, canned, or 
frozen; if home-canned tomatoes 
are used,yt)u may need to drain off 
some of the liquid before using) 



Mildred Morgan 
LaskerB.W. 



tbsp. A-1 steak sauce 

tbsp. Heinz 57 steak sauce 

tbsp. worchester sauce 

tbsp. oregano 

dash of garlic salt 

salt (to taste) 

black pepper (to taste) 

tbsp. hot sauce 

can mushrooms 



Saute hamburger, onions, and peppers, in frying pan until tender. Put 
mixture in sauce pan (or crock pot works very nicely), add other ingredients 
and cook slowly until it thickens to desired thickness. Add red pepper, black 
pepper, and salt to taste. This makes good Sloppy Joes also. 



HOMEMADE SALAD DRESSING 



205 



Dot Eason 
Jackson B.W. 



1 can of tomato soup 
% cup vinegar 

1 Yi cup of salad oil 

2 t. salt 



1 t. worchestershire sauce 

1 t. black pepper 

1 t. dry mustard 

1 t. onion salt 



Mix ingredients, beat for 5 minutes in the blender. Refrigerate. Keeps for 
weeks. 



TOMATO CATSUP 



Edith Edwards 
Galatia B.W. 



12 54 lb. or 1 peck of tomatoes 

6 bell peppers 

6 onions 

1 Yi cup sugar 

2 cup vinegar 



1 Vi tablespoon cloves 

1 tablespoon cinnamon 

% teaspoon red pepper 

2 M> tablespoon salt 

1 teaspoon paprika 



Cook onions, peppers, in small amount of water, run through colander. 
Boil tomatoes run through colander. Put juice in large pan, add onion and 
pepper pulp, sugar, vinegar and spices. Boil hard 15 minutes. Put in jars and 
seal. 




Ed 



ROCK MUDDLE 



Mrs. V.H.Lee 

Riverside B.W. 



4 pound rock fish (after dressed) 
6 eggs 



Vi pound bacon 

salt and pepper to taste 
4 large onions 



In heavy pot or pan fry bacon brown. Add onions and cook until soft. 
After washing fish, do not drain, add to pot. Cook until all bones fall from 
fish. Slowly while stirring pick bones from pot. When all bones are 
removed, beat eggs and add, stirring as you add. Eggs will take up liquid. 
This recipe can be used as an outside cook out. 



BONELESS BAKED SHAD 



Vivian Layton 
Merry Hill B.W. 



Roe Shad (5 or 6 lb.) 
3 Tablespoons lemon juice 
1 cup cornstarch 



Spring onions (3 or 4) 
salt and pepper 
1 egg 



Prepare fish and rub with lemon juice, and salt and pepper to taste. 
Prepare dressing with cornstarch, onions, roe from fish, egg, salt and 
pepper and enough water for right consistency. Wrap fish in aluminum foil, 
seal well and bake 6 or 7 hours at 250 degrees. 
Note: Dressing can be baked separately or in cavity of fish. 



3 or 4 lb. fish (rock, catfish, bass) 

1 cup milk 

3 tablespoon lemon juice 



DEEP FAT FRIED FISH 

Vivian Layton 
Merry Hill B.W. 
salt and pepper 
'/z cup flour 

shortening (enough for deep fat 
frying) 



Dress and filet fish, cut in strips about 14 inch thick 3 or 4 inches long. 
Combine milk and lemon juice for marinade. Place fish in marinade while 
shortening heats. Combine salt, pepper and flour. Roll fish in this mixture 
and fry in deep fat. 



206 



SHRIMP CREOLE 



207 



Mrs. Walter S. Jones 
Conway B.W. 



Saute in 2T. butter. 

14 c. minced onion 
Blend in. 

2 T. flour 
1 bay leaf, crushed 
Vi c. diced celery 
1 t. minced parsley 
V2 c. minced green pepper 



dash cayenne pepper 
V* t. pepper sauce 
14 t. salt 
6% oz. can tomato paste 
3 cups water 



Cook slowly, stirring occasionally, until thickened, about 30 minutes. Stir 
in 2 cups raw shelled and deveined shrimp. Cook just until shrimp turn pink. 
Do not over cook shrimp. Serve over rice. 



OYSTER CASSEROLE 



Mrs. B.J. Traywick 
Mars Hill B.W. 



"It has been fun to collect "favorite recipes" in each of my husband's pastorates. Thelma 
Dixon's Oyster Casserole has become one of my favorites." 



2 pts. oysters 

3 c. coarsely crushed saltine crackers 



1 14 sticks margarine 
4 c. milk 
3 eggs, slightly beaten 



Grease casserole dish. Start with layer cracker crumbs, add layer of 
oysters dotted with margarine; add another layer of oysters, margarine and 
cracker crumbs. Beat eggs, add to milk along with salt and pepper to taste. 
Pour milk and egg mixture over oysters. Bake 30 minutes at 450 degrees 
until puffed and golden brown. (You may use more crackers and less 
oysters if you desire). Serves 12-15. 



PERFECT SCALLOPED OYSTERS 



Ruth Ann Felton 



1 pt. oysters 

2 cups medium coarse cracker crumbs 
14 cup butter or margarine, melted 



14 T. salt 

% cup light cream 

% cup oyster liquid 

Vt worchestershire sauce 



Drain oysters; % cup liquid. Combine crumbs, butter and salt. Spread V3 
of crumbs in greased casserole dish. Cover with half the oysters. Sprinkle 
with pepper. Using another V3 of the crumbs, spread a second layer; cover 
with remaining oysters. Sprinkle with papper. Combine cream, oyster liquid, 
worchestershire suace. Pour over oysters. Top with last V3 of crumbs. Bake 
in moderate oven (350 degrees) for about 40 minutes. Serves 4. 



208 



SCALLOPED OYSTERS 



Hazel Felton 
Winton B.W. 



54 c. butter 1 egg beaten 

1 c. cracker crumbs 1 c. milk 

1 pint oysters salt and pepper 

Melt the butter, add cracker crumbs and brown slightly. Put a layer of 
crumbs in bottom of baking dish; add half of oysters and season with salt 
and pepper. Cover with more cracker crumbs, remaining oysters and more 
seasoning. Mix egg and milk, pour over oysters. Top with remaining 
crumbs. Bake in moderate over (350) about 30 minutes. 



SHRIMP LOUSIANA 



Louise Willis 
CashieB.W. 



4 tablespoon butter 6 tablespoon tomato catsup 

2 tablespoon chopped onion 1 cup all purpose cream 

(brown in butter) 1 teaspoon salt 

2 cups shrimp (fresh or canned) 1 teaspoon celery salt 

2 cups boiled rice dash cayenne 

Mix together. Cover with bread crumbs (buttered). Bake in casserole at 
350 degrees until brown on top. 



TUNA FISH ROLL-UP 

Mrs. M.E. Baker 
HarrellsvilleB.W. 

2 cups self-rising flour % cup of oil or crisco 

% cup milk 

Make up like biscuit and roll with rolling pin into a square. Cut dough into 
9 squares. Spread over the square 2 tablespoons tuna filling. Roll up each 
square like jelly roll. Place sealed side down on ungreased cookie sheet. 
Bake 10 to 15 minutes at 425 degrees. Serve with hot celery, mushroom or 
chicken soup. 

Tuna Filling 

Mix filling - 1 cup Chicken of the Sea brand tuna (flaked), Vz cup minced 
celery, and one egg. Mix well and use as above. 



209 
TUNA-NOODLE CASSEROLE 

Mrs. L.W. Snipes 
Menola B.W. 

1 pkg. noodles 1 can cream of mushroom soup 

1 can flaked tuna 1 c. milk 

salt and pepper, to taste 

Cook noodles; drain. Add tuna, mushroom soup, milk, salt and pepper. 
Bake at 350 degrees for 30 to 45 minutes. 



TUNA AND NOODLE CASSEROLE 

Betty Coulson 

1 7 oz. can tuna fish V-j cup chopped olives 

2 cups noodles 1 tbsp. melted butter 
1 can cream of mushroom soup 1 cup bread crumbs 

3 hard-boiled eggs 

Cook noodles in salted boiling water until tender. Combine noodles with 
all other ingredients. Mix bread crumbs with melted butter. Put the noodle 
and tuna mixture into a casserole. Top with the bread mixture. Heat in a 350 
degree oven until hot, about 20 minutes. 



SHE-CRAB SOUP (ALBEMARLE SOUND) 

Nell Hobbs Beale 
Jackson B.W. 

2 cups lump crab meat Vb teaspoon pepper 

1 pint milk Vs teaspoon mace (or more if you 

1 pint cream prefer) 

2 hard boiled egg yolks chopped (or % 2 teaspoons sherry wine 
cup crab roe) salt to taste 

4 tablespoons butter V2 cup cracker crumbs 



Put milk in double boiler with mace. Allow to simmer a few minutes 
(about 10 minutes.) Add crab meat, egg yolk (or roe), butter, cream and let 
cook in top of double boiler about 15 minutes. Thicken with V2 cup of 
cracker crumbs (saltines) and season with salt and pepper. Allow to stay in 
top of double boiler until ready to serve. (My Grandfather's English Navy 
Chef, Brother Biggs, always made the she-crab soup in a big pot and let 
stand on the back of the old black stove to bring out the flavor, adding the 
sherry just before serving.) Serve in warm soup bowls with a teaspoon of 
Brandy or Cognac. 



210 



CRAB CASSEROLE 



Mrs. W.R. Reinhardt 
Woodland B.W. 



lb. crab meat 

T. butter 

cup chopped green pepper 

t. flour 

cups milk 



1 can pimento 
V2 t. salt 

dash red pepper 
dash worchestershire sauce 
cracker crumbs 
grated cheese 
Cook green peppers in butter. Add crabmeat flour and milk. Cook until 
mixture thickens. Add pimentos cut up and salt, red pepper and 
worchestershire sauce to taste. Put in buttered casserole and top with 
cracker crumbs. Add grated cheese. Bake at 350 for Vz hour. 



CRABMEAT CASSEROLE 



Mrs. Henry Brown 
Menola B.W. 



1 lb crabmeat 

4 tbs. margarine 

2 tbs. flour 

1 tbs. minced parsley 

2 boiled eggs (minced) 
Vi cup bread crumbs 



2 tsp. lemon juice 

1 tsp. prepared mustard 

V2 tsp. bottled horseradish 

1 tsp. salt 

1 cup milk 

2 tbs. margarine 



Melt 4 tbsps. margarine in double boiler. Stir in flour, add parsley, lemon 
juice, mustard, horse radish, salt, and milk. Heat, stir until thickened. Add 
crabmeat and minced eggs. Place in casserole. Sprinkle with bread crumbs 
which have been combined with 2 tbsp. melted butter and bake in 350 
degree oven for 10 minutes. 



CRAB CASSEROLE 



2 cans white crab meat 

1 medium bell pepper chopped 

1 cup chopped celery 

1 medium onion chopped 

1 cup mayonnaise 



Mrs. Lee Brittle 
Conway B.W. 



1 tsp. black pepper 

1 tsp. worchestershire sauce 

4 boiled eggs, chopped 

1 pkg. crackers 

1 stick butter 



Mix first 8 ingredients; place in greased casserole dish. Top with crackers 
and stick of butter melted. Cook 30 minutes at 350 degrees. 



211 
CRAB CAKES 

Mrs. L.W. Snipes 
Menola B.W. 

milk 1 tbsp. mayonnaise 

1 slice bread salt and pepper to taste 

1 lb. crab meat 1 egg 

1 tbsp. mustard 

Pour enough milk over bread to moisten well; add remaining ingredients. 
Make into cakes. Brown in small amount of fat in frying pan. 



CRAB MEAT CASSEROLE 



Rowena Bryant 
Buckhorn 



1 lb. fresh crab meat 3 A c. mayonnaise 

4 slices bread soaked in % cup milk 4 hard-boiled eggs, chopped 

Vi c. chopped fine celery 5 or 6 hand shakes onion salt 

% c. chopped green pepper 

Mix all ingredients and place in greased casserole. Dot with butter and 
sprinkle with toasted bread crumbs. Cook at 325 degrees for 30 minutes. 



CRAB CAKES 



Irs. Luther Morris 
Winton B.W. 



3 eggs (beat until fluffy) 1 tablespoon mustard 

mix in 3 tablespoons mayonnaise 

Pour this over 1 lb. of crab meat and mix. Add cracker meal until sticky, 
salt and pepper to taste. Make into patties, roll in cracker meal and fry in 
shortening of your choice (not deep fat, just enough to brown them well.) 

CRABAAEAT AND SHRIMP CASSEROLE 

Mrs. Harry B. Ward, Jr. 
Winton B.W. 

1 can crabmeat 1 c. finely chopped onion 

1 can shrimp 14 c. finely chopped green peppers 

1 c. finely chopped celery 1 c. mayonnaise 

Mix all ingredients and place in buttered casserole dish. Toast 2 slices of 
bread, butter and cut into cubes. Mix bread cubes into casserole a few 
minutes before removing from oven. Serve hot. Bake 30 to 45 min. at 350 
degrees. 



212 



TUNA CASSEROLE 



Mrs. Franklin Stansbury 
ElamB.W. 



1 small package noodles, cooked 1 can tuna 

1 can cream mushroom soup 1 can asparagus and liquid 

1 can shoestring potatoes 

Combine drained noodles, soup and tuna in casserole. Cover with 
asparagus and liquid. Top with potatoes. Bake at 350 degrees for 30 
minutes. Makes 4-6 servings. 



SALMON PIMENTO LOAF 



Mrs. Henry Bazemore 
Ahoskie B.W. 



1 large can pink salmon, flaked Vi cup chopped pimento 

1 can mushroom soup 2 eggs 

1 Vi cup bread crumbs 1 tbsp. vinegar 

dash of black pepper and salt 

Combine all ingredients; mix well. Pack into greased baking dish. Bake at 
350 degrees for 1 hour or until firm. Yields 8 servings. 



BAKED STUFFED FISH 



Mrs. Wingate F. Smith 
Meherrin B.W. 



Select a 3-4 lb. fish, wash, remove backbone and ribs by inserting sharp, 
pointed knife under ribs close to backbone working out to end of ribs until 
bones are loosened. Clip backbone out with scissors, sprinkle inside of fish 
with 1 teaspoon salt and juice of V2 lemon. Fill with bread dressing. Bake at 
375 degrees, allowing 20 minutes to the pound. Serves 4-6. 

Bread Dressing 

2 cups shredded bread 1 tablespoon parsley 

1 tablespoon grated onion 2 tablespoons finely chopped celery 

4 tablespoons cooking fat V2 teaspoon salt and pepper 

Mix all ingredients lightly. Fill fish and skewer with tooth picks. 



SALMON LOAF 



213 



Ruby M. Freeman 
Mars Hill B.W. 



1 large can pink salmon 
3 large irish potatoes 
1 large onion 



3 T. all purpose f 
1 t. salt 
!4 t. black pepper 



Boil irish potatoes and mash. Dice onion. Mix all ingredients with Salmon. 
Pour into greased shallow baking dish. Bake about 45 minutes at 350 
degrees or until it has a brown crust. 



FRIED FLOUNDER AMANDINE 



lb. fresh flounder fillets 
salt and pepper to taste 
tablespoons lemon juice 
pound, saltine crackers 
cup almonds, sliced 





Mrs. Goodwin Byrd 




Cashie Church 


3 


eggs, beaten 


% 


cup milk 


2 


cups all-purpose flour 


% 


cup vegetable oil 


% 


cup butter 



Cut flounder into 6 portions and season with salt, pepper, and lemon 
juice. Coarsely crumble the crackers and mix with the almonds. Beat the 
eggs and milk together to make an egg wash. Roll the flounder in the flour 
and dip into the egg wash. Roll in the cracker-almond mixture and pat down 
firmly. Heat the oil and butter. Fry the fish about 5 minutes on each side or 
until it is golden brown and flakes easily when pricked with a fork. Drain 
quickly on a paper towel and serve immediately. Serves 6. 



SUGAR PEANUTS 



4 cups shelled peanuts Vz cup sugar 

% cup water 



Beverly Carroll 
Conway B.W. 



Combine all ingredients in saucepan and cook until the water boils away 
and leaves nuts coated with sugar. Place on large cookie sheet and bake in 
the oven on 350 degrees for about 30 minutes. Watch nuts carefully and stir 
occasionally to keep from browning too much on .one side. Makes 4 cups. 



SUGAR COATED PEANUTS 



Joyce Bracy 
Creech Memorial B.Y.W. 

Jackie Stike 
Creech B.W. 

Miss Lula Mae Chamblee 
Connaritsa B.W. 

Delores Forehand 
Colerain B.W. 



1 cup sugar V2 cup water 

2 cups raw shelled peanuts, skin on 

Dissolve sugar in water in sauce pan over medium heat. Add peanuts and 
continue to cook over medium heat, stirring frequently. Cook until peanuts 
completely sugar. (Peanuts coated and no syrup). Pour and spread over 
ungreased cookie sheet and bake at 300 degrees for approximately 30 
minutes, stirring at 5 minute intervals. 



ORANGE PECANS 



Mrs. Billy V. Davis 
Conway B.W. 



1 1 /2 cups sugar V? cup orange juice 

2 cups shelled pecans 

Combine sugar and orange juice and cook until it forms a soft ball when 
dropped into cold water. Let cool. Add nuts and pour mixture on greased 
plate. Break into small pieces. 



214 



215 
A CREAMY PEANUT DIP FOR APPLES 

Dorethea Joyner 
Christian Harbor B.Y.W. 

V 3 cup creamy peanut butter 1 cup sour cream 

2 tablespoons minced crisp bacon 1 teaspoon prepared horseradish 

sliced, unpeeled red eating apples 

Combine peanut butter and bacon; beat in sour cream. Stir in 
horseradish. Serve as dip for red apple slices. Makes about 1 V2 cups. 



CLAM DIP 



Dora Shearin 
Ahoskie B.Y.W. 



1 8 oz. package cream cheese 3 tbs. clam juice 

2 cans clams (drained except for 3 2 tbs. dried onions 
tablesp.) 1 tbs. Worcestershire sauce 

Soften cream cheese with clam juice. Add clams and remaining 
ingredients. Mix with electric beater and chill. 



<z!>ollji*l unci <^>t 



£GC7d 





CURRIED TOMATO SOUP 




Tencie Duke 
Potecasi B.W. 


% 

2 

2 


cup finely sliced green onions 2% cups water 

tablesp. melted butter Vz to 3 A teasp. curry powder 

cans condensed tomato soup pinch of parsley 

undiluted 



Saute onion in butter in saucepan until lightly browned. Add tomato 
soup, water, curry powder. Heat thoroughly, stirring constantly. Serve hot 
or cold. Parsley on top. 



CHICKEN VEGETABLE SOUP 



Jackie Edwards 
Galatia B.W. 



1 large fryer-3lb. or more 

1 quart tomatoes 

1 large onion -chopped 

1 cup diced celery 

4 potatoes - diced 

Vi tsp. thyme (more if desired) 



1 
1 

r/ 2 
1 
? 



cup ketchup (about) 

small cabbage (chopped) 

pints snaps (cut) 

to 1 V2 cup carrots - cut 

medium cans garden peas 

salt, sugar, black and red pepper to 

taste 



Cut fryer in pieces; cook in salted water until tender enough to remove 
from bones; use broth for soup. Add tomatoes, onion, cabbage, celery, and 
thyme to boned chicken and broth. (Salt, sugar, black and red pepper can 
be added as long as needed.) Cook about 1 Vz hours. Add remaining 
ingredients except garden peas which may be added during the last 45 
minutes of cooking. Let soup cook slowly until all vegetables are done and 
chicken has cooked in pieces. Water may be added during cooking time as 
needed. This soup has a better flavor if allowed to cook slowly for several 
hours. Yields 6 to 8 quarts. 



BRUNSWICK STEW 



1 lg. fryer, cut up 



1 ! 



pkg. legs and thighs 

med. cans or 3 qts. home-canned 

tomatoes 

lbs. Irish potatoes 

lb. ground hamburger 

lg. pkg. frozen butterbeans or 3 cans 



Mrs. Bervin Ferguson 
Capeharts B.W. 
cans creamed style corn or frozen 
corn 
lg. bottle catsup 

med. can tomato juice 
sticks margarine 
cup sugar 
salt and pepper to taste 



Cook chicken until tender, slip off bones and chop fine. Cook vegetables 
separately. Cook tomatoes all to pieces. Mix chicken and all vegetables 
together in an eight quart pot. Simmer one hour. Be sure to cook slowly and 
keep stirring to keep from sticking. 

216 



217 



BRUNSWICK STEW 



2 slices raw bacon, cut up 

3 lb. chicken, cut up 
1 3 c. chopped celery 

2 t.salt 

1 can (16 oz.) stewed tomatoes 

2 c. diced potatoes 

1 pkg. (10 oz.) lima beans 



Betty White 
Winton B.W. 

1 T. worchestershire sauce 
3 T. flour 

1 c. chopped onion 

2 cans (10 3 /« oz. size) condensed 
chicken broth, undiluted 

1 can (12 oz.) whole kernel corn, 
undrained 



In small skillet, saute' bacon and onion until onion is golden - 5 minutes. 
Rinse chicken well in cold water. Place in 4 quart Dutch oven along with 
broth, 2 cups water, celery, onion, bacon and salt. Bring to boiling; reduce 
heat; simmer covered 45 minutes, or till chicken is tender. Skim off fat. Add 
tomatoes, potatoes and beans. Bring to boil, reduce heat, simmer covered 
15 minutes or till potatoes are tender. Add corn and Worchestershire sauce. 
Heat to boiling. Mix flour with % c. cold water; stir into bubbling broth. Stir 
until thickened. 6 to 8 servings. 



BRUNSWICK STEW 









Mrs. Callie Hale 








Connaritsa B.W. 


1 


fat hen 


2 


qts. tomatoes 


1 


qt. butter beans cooked and mashed 


1 


qt. corn 


3 


lb. irish potatoes cut in small cubes 


y 2 


lb. side meat cooked and mashed 


h 


lb. dried lima beans soaked 


Vi 


c. sugar 




overnight 


1 


stick butter 


1 


pod red pepper 




salt to taste 



Cook hen tender and remove from bones. To the broth add the tomatoes, 
potatoes, dired beans, and meat and cook until beans are soft. Add mashed 
beans, corn, butter, sugar, pepper, and salt and cook until thick. 

Mrs. Hale is widley known for her brunswick stew and is often called to 
be the "Chief Cook' for churches, school activities, and civic organizations 
who make large quantities for a meal of stew to sell by the quart to raise 
money. Connaritsa has used as many as 20 to 24 hens and made as much as 
200 or more quarts at one time. This has been done many times at our 
picnic shelter with many ladies and even men to help stir which took most 
of the day but the fun, work, and fellowship was enjoyed by all. 



218 



BRUNSWIG 



Essie Warren 
Lasker B.W. 



1 3 or 4 lb. chicken % cup bacon drippings 

1 qt. butter beans (fresh, canned, or 2 tbsp. sugar 

frozen) 2 tbsp. salt 

1 qt. corn (fresh, canned, or frozen) black and red pepper as desired 

1 qt. tomatoes (more if desired) 

Boil chicken tender, remove from broth. Cut in small pieces, removing 
most of skin. Add cut-up chicken to broth again. Add beans and boil. Add 
corn and boil. Add tomatoes and seasonsing. Cook slowly, stirring often for 
3-4 hours or until it thickens to desired thickness. Add more seasonings as 
taste required. (Freezes well). 



GOULASG 



Polly Evans 
HarrellsvilleB.W. 



Brown 1 diced onion. Add 1 lb. hamburger and brown. Blend in 1 can 
cream of mushroom soup and 1 can of water. Add 1 cup minute rice and 
mix well. Salt and pepper to taste. Cover and remove from heat for 5 
minutes. 



QUICK STEW 



Mary P. Bain 
Jackson B.W. 



1 can tomatoes 1 can boned chicken 

1 can butterbeans V2 stick margarine 

1 can cream style corn 2 T. bacon grease 

worchestshire sauce hot sauce 

sugar, salt and pepper 

Mix all ingredients and cook for about 1 hour. 



Elain Coburn 
Winton B.W. 

2 lbs. stew meat cubed 2 t. salt 

2 onions sliced 2 T. tapioca 
6 carrots chunked 1 T. sugar 

3 potatoes chunked V2 c. tomato juice 

Put all ingredients in casserole dish. DO NOT brown meat - can even be 
added frozen. Stir all ingredients, cover and bake at 300 degrees for 4 hours 
or 250 for 5 hours. Makes its own gravy. Worchestershire sauce may be 
sprinkled in dish, if desired. 



EASY STEW BEEF 



219 



Gwendolyn P. Reinhardt 
Woodland B.W. 



2 lbs. boneless and lean stew beef 

1 stalk celery sliced 

1 bunch carrots scrapped & sliced 

6 medium onions chopped 



1 T. sugar 

2 t. salt 

2 T. tapioca 

2 cups tomato juice 



Mix all ingredients in deep casserole. Cover tightly with aluminim foil and 
bake 5 hours at 250. 



Mrs. G.E. Wilder 
Harrellsville B.W. 



lb. of hamburger 

onion cut up 

cup tomato catsup 

T. onion salt 

T. worchestershire sauce 



1 8 oz. can tomato sauce 

1 teaspooon brown sugar 

1 teaspoon garlic salt 

1 teaspoon oregano 

1 can red kidney beans 



Brown hamburger and onion. Add all other ingredients and let simmer 
about 1 hour. 



Blannie Britton 
Lasker B.W. 



3 or 4 hamburger patties 

% stick margarine 

Va lb. cheese 

1 large onion 



can tomato soup 
dash black pepper 
dash red pepper 
small pkg. elbow macroni 



Cook macaroni according to directions on box with 2 tbsp. salt added to 
water. Drain. Melt margarine in frying pan. Saute cut-up onion until clear 
color. Add hamburger and scramble together until hamburger looses red 
color; add cheese and cook slowly until melted. Add dash of black and red 
pepper (no salt). Then mix in tomato soup (undiluted). Add cooked and 
drained macaroni. Mix well and serve. Note: If too greasy, skim off excess 
grease before serving. 




* [/zgztcibLEiL and, 
l PP /7 P 



CRANBERRY— APPLE CASSEROLE 



Mrs. J.D. Bridgers 
Conway B.W. 



1% cup white sugar 2 cups raw cranberries 

3 cups diced apples 

Mix and put in buttered casserole 9x9. Top with: 

1 V2 cup Quick Quaker Oats Yi cup brown sugar 

Vz cup chopped pecans V2 cup melted butter 

Bake at 325 for 1 hour. 

NEW ENGLAND YAM BAKE 

Ann Hollomon 
Mt. Tabor Church B.W. 

1 20 oz. can pineapple slices Vs teaspoon salt 

2 17 oz. cans Princella or Royal Prince 3 tablespoons Parkey Margarine 
yams, drained Va cup chopped nuts 

% cup flour 1 cup Kraft miniature marshmellows 

3 tablespoons brown sugar or 10 Jets marshmallows 
V2 teaspoon cinnamon 

Drain pineapple, reserving V* cup syrup. Line sides of 10 x 6 inch baking 
dish with pineapple slightly overlapping; arrange yams in center. Pour 
pineapple syrup over yams. Combine flour, brown sugar, cinnamon and 
salt. Cut in margarine until mixture resembles coarse crumbs; stir in nuts. 
Sprinkle over yams. Bake at 350 degrees 25 minutes. Top with 
marshmallow. Broil until light browned. 6 to 8 servings. 



SWEET POTATO CASSEROLE 



Jane E. Godwin 
Mt. Tabor B.W. 



2 cups cooked, mashed 


sweet 




potatoes 






V2 cup light or dark corn syrup 




3 


1 t. grated lemon rind 




3 


1 t. salt 







dash ground nutmeg 
dash pepper 
egg yolks, well beaten 
egg whites, stiffly beaten 

Combine sweet potatoes, corn syrup, lemon rind, slat, nutmeg, pepper, 
and egg yolks. Fold in stiffly beaten egg whites. Spoon into an ungreased 
1 Vz qt. baking dish. Set dish in a pan and fill pan with hot water almost to 
top of dish. Bake at 350 degrees until knife inserted in ceter of casserole 
comes out clean, about 1 % hours. 

220 



221 



CORN PUDDING 



Virgie Lanier Janie White 

Creeksville B.W. Conway B.W. 

Mrs. Ruby Overton Elsie Gay 

CashieB.W. Galatia B.W. 

3 eggs 3 tbsp. sugar 

1 y 2 cups milk 2 cups corn 

2 tbsp. flour V2 stick butter 

Vi tsp. salt 

Beat egg whites separately. Beat egg yolk, add other ingredients. Fold in 
egg whites. Bake in preheated oven at 325 degrees for 1 hour in pan of 
water. Serves 8. 



CORN PUDDING 



Mrs. W.J. Forehand 
Colerain B.W. 



1 pint fresh corn y 2 stick butter, melted 

2 eggs dash of salt 

2 T. sugar dash of pepper 

1 T. flour 1 cup milk 

Mix all ingredients together. Add milk last. Bake at 350 degrees for 30 
minutes. 



CORN PUDDING 



1 can cream style corn 2 eggs beaten 

3 T. flour 1 c. sugar 

1 c. milk 1 T. butter 

1 t. vanilla 



Blanche Morris 
Connaritsa B.W. 



Combine all ingredients and bake in casserole dish at 350 for about 45 
minutes. 



CORN 



Mrs. Crystal Whitley 
Buckhorn B.W. 



4 eggs V 2 teaspoon salt 

1 cup sugar 1 quart corn 

2 tablespoons flour 2 1 / 2 cups milk 

1 stick butter or margarine 

Beat eggs. Add sugar to eggs and beat well. Add salt and flour. Then 
blend in milk gradually. To this mixture add corn. Pour into baking dish and 
dot butter on top of mixture. Preheat oven to 450 degrees. Put mixture in 
oven and bake at 450 degrees for 8 minutes. Then stir the pudding once and 
cut oven to 350 degrees and cook for 35 minutes or until done. 



222 



CORN PUDDING 



Margaret Womble 
Rich Square B.W. 



1 egg V2 teaspoon pepper, if desired 

2 tablespoons flour 2 tablespoons butter 
4 tablespoons sugar 1 cup milk 

3 A teaspoon salt 2 cups corn 

Put flour, sugar, pepper and salt in 1 V2 quart casserole. Add milk and mix. 
Beat egg slightly with a fork and add to milk mixture. Add corn. Dot top 
with butter. Bake at 375 about 45 minutes. (This pudding can be baked with 
other foods at temperatures from 350-425.) 



PUDDING 










Mary Ann 


Britton 






Ahosk 


eB.W. 


y 2 


stick butter or margarine 




1 % 


cups milk 






1 % 


pt. corn (young 


corn is best) 




4 


eggs 







1 cup sugar 
4 tbsp. flour 
1 tsp. salt 



Mix sugar, flour and salt. Add eggs, corn and butter which has been 
melted in pan to bake in. Bake at 375 degrees F. for 45 minutes in a long 
casserole. 



Agnes Mizelle 
Harrellsville B.W. 

2 to 2 Vi cups corn 3 tablespoons flour 

3 eggs 1 V2 cups milk 

1 cup sugar % stick butter 

salt and pepper to taste 

Mix all ingredients and cook at 400 - 425 degrees til fairly firm - jelly like in 
center. 



CORN PUDDING 



Irs. V.G. Sherain 
Conway B.W. 



2 cups of corn 3 tbsp. flour 

2 tbsp. butter 3 eggs 

3 tbsp. sugar salt and pepper 

1 pint hot milk 

Blend the dry ingredients. Beat eggs slightly, add corn and mix well. Stir 
in the blended dry ingredients. Add the hot milk gradually and pour into a 
greased casserole. Dot top with butter. Place a pan of hot water on the rack 
beneath the casserole. Bake at 325 degrees until the pudding is firm when 
tested in the center with a silver knife and nicely browned on top. 



223 
CORN PUDDING 

Elizabeth DeBerry 
Galatia B.W. 

1 can cream style corn 1 level tablespoon cornstarch 

1 can evaporated milk V2 cup sugar 

3 eggs V2 teaspoon salt 

Put corn, milk, and eggs (beaten) into bowl. Mix a little water with corn 
starch and stir until dissolved. Add to corn mixture. Add sugar and salt and 
mix well. Dot with butter. Bake in dish at 350 until set. Serves 5-6. 



CORN PUDDING 



Mrs. W.R. Parker 
Woodland B.W. 



1 pint corn % cup sugar 

1 pint milk V* stick butter 

3 tablespoons flour V2 teaspoon salt 

3 eggs 

Melt butter, add flour, stir until smooth. Gradually add milk and continue 
stirring. Add corn, sugar and salt and slightly beaten eggs. Pour into 
buttered casserole and bake at 400 degrees until a sharp knife comes out 
clean. 



SWISS CORN BAKE 



Lillie Mae White 
Merry Hill B.W. 



3 cups corn dash pepper 

1 6 02. can (% cup) evaporated milk 4 oz. process Swiss cheese shredded 

1 beaten egg (1 cup) 

2 tablespoon chopped onion V2 cup soft bread crumbs 

V2 teaspoon salt 1 tablespoon melted margarine 

Cook corn, drain well. Combine 2nd group - % cup of cheese. Turn into 
10 x 6 x 1 V2 inch dish. Toss bread crumbs with margarine and remaining % 
cup of cheese. Sprinkle over corn mixture. Bake at 350 degrees for 25-30 
minutes. Garnish with green peppers. Makes 6-8 servings. 



SOUR CREAM CUCUMBERS 



Sandra Brown 
Conway B.W. 



1 cucumber 1 !4 t. granulated sugar 

1 onion y 2 t. salt 

I/2 c. sour cream 1 T. green onion tops 

1 T. vinegar pepper 

paprika 

Slice cucumber and onion thin. Mix remaining ingredients and pour over 
cucumber and onion. Chill in covered dish for 1 hour or longer. 



224 



VEGETABLE CASSEROLE 



Ella Phelps 
Merry Hill B.W. 



V? lb. ground beef % lb. grated cheese 

1 cup tomatoes 1 1 lb. can mixed vegetables 

% cup minced onion Vi cup bread crumbs 

Brown beef until it changes in color. Mix with onion, tomatoes and can 
vegetables, season to taste. Pour this in a casserole and sprinkle bread 
crumbs on top and cheese on top of the crumbs. Cook at 400 degrees until 
slightly browned and served. 



BROCCOLI CASSEROLE 



Kathryn P. Lee 
Woodland B.W. 



2 pkg. chopped broccoli 1 stick butter melted 

32 ritz crackers crushed Vz lb. velveeta cheese 

Cook broccoii and drain. Mix with crushed crachers and pour melted 
butter over mixture after putting in baking dish. Slice cheese over top and 
bake at 350 degrees for 30 minutes. Serves 8. Good to make ahead and 
freeze. 



POSH SQUASH 



Joyce B. Summerlin 
Ahoskie B.W. 



2 lbs yellow squash, sliced 1 small onion, chopped 

2 eggs VS cup green pepper, chopped 

1 cup mayonnaise 1 cup grated parmesan cheese 

salt and pepper to taste 

Boil squash till tender. Drain well. Beat eggs. Add all ingredients to eggs. 
Dot with butter or top with buttered bread crumbs. Bake 30 minutes at 350 
degrees. 



BAKED SQUASH 



Marietta Picot 
Buckhorn B.W. 



6 medium yellow squash 

breadcrumbs minced green pepper 

2 slices bacon (fried crisp) 2 t. butter 
1 onion salt and pepper to taste. 

Cut squash in halves lengthwise. (Do not remove skin). Boil in salt water 
10 to 15 minutes, drain, scoop out, leaving V* inch sheel.- Mash scooped out 
part and season with chopped onion, minced pepper, salt and pepper. Add 
crumbled bacon and butter. Fill shells, sprinkle with buttered crumbs. Bake 
20 minutes at 375 degrees. Serves 6 or more. 



225 
STUFFED SQUASH 

Mary Frances Howell 
Buckhorn B.Y.W. 

3 yellow crook-neck squash Vi lb. sausage 

2 c. cornbread (crumbled) V2 c. grated cheese 

V2 c. chopped celery salt to taste 

V4 c. green pepper V2 c. chopped onions 

1 egg, beaten 

Boil squash about 15 minutes. Remove squash and reserve water. Cut 
squash in half and scoop out centers leaving a thin sheel. Place sheels in a 
baking dish. Combine all ingredients with pulp from Squash. Moisten with 
squash water or any meat stock you might have. Fill squash shells. Pour in 
squash water around the stuffed squash, about V* inch deep in the baking 
dish. Bake at 350 degrees for 30 or 40 minutes. Serves. 6. 



SQUASH PUDDING 



Mary Gay 
Galatia B.W. 



1 qt. cooked squash, mashed and 




drained 




ADD: 


2 cups milk 


1 cup sugar 


1 cup coconut 


4 eggs 


1 tablespoon vanilla 



Pour into casserole dish. Bake at 350 degrees for 45 minutes. 
ZUCCHINI SQUASH 



Faye Glover 
Galatia 



Cook sliced zucchini squash with onion in a little water-drain off water. 
Pour tomato sauce over this with salt and pepper. Add regular or parmesan 
cheese. Bake at 350 degrees. 



SQUASH PIE 



Mrs. J.L. Taylor 
Galatia B.W. 



2 cups strained cooked squash Vz teaspoon lemon flavoring 

2 eggs 1 tablespoon flour 

V? cup sugar V2 cup canned milk 

V2 teaspoon mixed spices % cup melted margarine or butter 

Mix all ingredients together and pour in uncooked pie shell. Bake at 350 
for 45 minutes. Top with meringue. 



226 



SPANISH RICE 



Mrs. B.H. Harrell 
Jackson B.W. 



1 cup uncooked rice Vi medium green pepper, diced 

% cup butter, margarine or vegetable 2 cups stewed tomatoes with juice 

oil (canned tomatoes are fine) 

1 medium onion, thinly sliced 1 teaspoon salt, dash of pepper 

1 cup water 

Heat butter, margarine or oil in saucepan. Add onion, green pepper, and 
rice; cook and stir over high heat until lightly browned. Add tomatoes, 
water, salt, pepper. Mix well, and bring gently to a boil. Cover tightly, lower 
heat, simmer gently thirty minutes. Serves 4 to 6. For variation, this is also 
very good if V2 pound of browned ground beef is added along with the rice. 



BROWN RICE SUPREME 



Mrs. C.W. Bass 
Jackson B.W. 



2 cans beef bouillon (or consomme) 1 cup rice, raw 

1 stick butter, melted 1 can mushrooms 

2 tablespoons chopped onion 

Mix all ingredients in a two quart casserole. Season well with salt and 
pepper. Bake one hour, covered, at 350 degrees. The mushrooms may rise 
to the top during cooking. 



CHINESE FRIED RICE 



Geraldine Jones 
Brantleys Grove B.W. 



Perfect for a barbecued roast 
1 V3 cups packaged precooked rice 1 onion, minced 

% cup salad oil 2 eggs 

soy sauce 

Cook rice in heavy pan according to package directions. In a skillet, heat 
oil and cook onion till tender but not brown. Add eggs, and scramble with 
onions. Then add hot rice before eggs set. Mix well; add soy sauce to taste. 
Makes about 5 or 6 servings. 



BROWN RICE 



Elizabeth B. Parker 
Winton B.W. 



1 c. rice 1 small onion chopped 

1 can beef broth 1 small can mushroom (optional) 

1 can consamme butter 

Put all in casserole. Cook at 350 degrees for 1 hour. 



STUFFED PEPPERS 



227 



Connie Piland 
Winton B.W. 



4 med. green peppers 
1 lb. ground beef 
1 can vegetable soup 



small onion 
T. milk 
crackers (saltine) 



Mix ground beef, soup, onion, and milk thoroughly. Crumble enough 
crackers to hold mixture together. Wash peppers and cut in half. Spoon 
mixture in pepper halves. Place in pan and bake till peppers are tender at 
350 degrees. 



STUFFED GREEN PEPPERS 



Margaret Adams 



6 large green peppers 
1 pound lean ground beef 
1 large chopped onion 



Vt tsp. hot pepper sauce 

1 can (15 oz.) tomato sauce 

1 V2 cups cooked rice 

1 tsp. salt 



Clean and top peppers. Boil for 5 minutes in salted water to cover. 
Remove from water and drain. Brown beef and drain off fat. Add onion, 
salt, hot sauce, cooked rice and all but 1 cup of the tomato sauce. Mix well. 
Place peppers in baking dish. Fill with beef and rice mixture. Pour remaining 
tomato sauce over and around peppers. Cover with foil. Bake in 350 
degrees F. over for 45 minutes. 



STUFFED GREEN PEPPERS 



Mrs. Rufus E. Darden 
Buckhorn B.W. 



If the peppers are small, leave them whole and cut off a slice from the 
stem end. Cut large peppers in half. Remove the seeds and tough 
membrane. Cook in boiling water 5 minutes and drain. Sprinkle with salt. 
Cool. Fill generously with following mixture: (for 4 peppers) 



Saute in 2T. Butter: 

1 small onion, chopped 2 peeled and diced tomatoes (or Vz 

V? lb. ground beef cup canned tomatoes) 

1 cup cooked rice - season with salt 
and pepper 

cover with grated cheese or buttered 
bread crumbs. 

Bake 15 minutes at 350 degrees. Raise the temperature to 400 and bake 
until the tops are brown. 



228 



RICE SOUFFLE 



Ruby C. Holoman 
Woodland B.W. 



1 c. cold cooked rice 

3 eggs separated 

% lb. grated cheddar cheese 



2 tbsp. butter 
Vi c. milk 

pinch of salt 



Separate the whites of three eggs from their yolks. Beat the whites until 
stiff. Add the yolks to one cup of cold cooked rice. (This may be left-over 
rice). Blend in Vi cup milk, two tbsp. of butter, and 14 pound grated cheese 
to this. Stir all of these well. Gently fold in the beaten egg whites, adding a 
little salt to taste. Bake in a slow oven for about Vz hour to 45 minutes at 300 
degrees or until the souffle is brown on top. The casserole should be 
greased before pouring in the souffle. Serve immediately. 



CABBAGE ROLLS 



Martha Lewis 
Creech Memorial B.W. 



1 pound ground beef 

2 teaspoons salt 
% cup cooked rice 

2 (8 oz.) cans tomato sauce 

% cup brown sugar 



% pound ground pork 

Vi teaspoon pepper 

1 small onion, minced 

12 large cabbage leaves 

1 A cup lemon juice or vinegar 



Combine meat, salt, pepper, rice onion and 1 can tomato sauce. Cover 
cabbage leaves with boiling water for 4 minutes; drain. Place portions of 
meat mixture in center of each cabbage leaf. Roll up, folding ends over. 
Place seams side down in skillet. Mix remaining tomato sauce with brown 
sugar and lemon juice, pour over rolls. Simmer covered 1 to 1 % hours; 
Baste often. Serves 6. 



STEAMED CABBAGE 



Bertha Taylor 
Galatia B.W. 



1 medium sized cabbage 
4 tablespoons margarine 



1 cup water 

salt and pepper to taste 

red pepper can be added if desired. 



Cook in covered frying pan for about 30 minutes on medium heat. 
HUNCHED TOMATO 



Mrs. J. E. Wilder 
Harrellsville B.W. 



4 strips bacon 
1 large onion 
1 qt. tomatoes 



3 tablespoons brown sugar 

Vi teaspoon salt 

3 tablespoons cornstarch 



Brown bacon and onion breaking bacon up in pieces. Pour V2 grease off 
and add tomatoes and brown sugar. Let this cook for a few minutes. Put 
salt and cornstarch in a jar with enough water to shake and mix well. Add 
this to mixture cooking and cook until thickened. 



TOMATO PUDDING 



229 



Dolly Smith 
Winton B.W. 



1 can tomatoes or fresh tomatoes 

2 slices bread or biscuit crumbs 



3 pats of margarine 
Vz c. sugar (or to suit taste) 



Mix tomatoes, add Vi can water, add bread crumbs, margarine, sugar al 
together in frying pan, cook until it thickens. 



SCALLOP POTATOES 



6 medium size potatoes 
Vz stick butter 







Lucy Eure 






Buckhorn B.W. 


1 


T. flour 




% 


c. milk 




Vz 


c. grated cheese 





Slice potatoes and boil on top of stove. Mix butter, flour, milk and 2 h of 
cheese in saucepan to thicken. Place potatoes in dish putting sauce on each 
layer of potatoes. Sprinkle the remainder of cheese on top and put in oven 
until melted and brown on top. 



OVEN BROWNED POTATOES 



Peggy Jones 
Mars Hill B.W. 



8 to 10 medium irish potatoes 
1 stick margarine 



1 pkg. dry onion soup mix 
Vz c. water 



Peel and dice potatoes. Spread evenly in large buttered baking dish. Dot 
with margarine; sprinkle with dry soup mix; add water. Cover with 
aluminum foil. Bake at 375 deg. for 25 minutes. Yields 8 servings. 



SWEET POTATO CROQUETTES 



Evelyn Alexander 
Connaritsa B.W. 



4 medium sweet potatoes 

1 t. salt 

2 T. brown sugar 
1 egg beaten 



2 T. butter 
Va t. pepper 
% c. chopped blanched almonds 

1 T. water 

fine bread crumbs 



Boil or bake sweet potatoes, or use canned ones. Mash and add butter, 
salt, pepper, sugar, and beat until fluffy, add almonds, shape into patties or 
cylinders and roll in crumbs, dip in mixture of eggs and water, and roll in 
crumbs again. Fry in deep fat at 375 for 3 or 4 minutes or until golden 
brown. Drain on unglazed paper and serve hot. Makes 12 croquettes. 



230 



FRENCH FRIED SWEET POTATOES 



Beatrice Sprivey 
Winton B.W. 



Cut peeled, raw sweet potatoes in one-inch strips or very thin slices. 
Cover with cold salted water for 30 minutes. Drain and dry thoroughly. Fry 
in hot, deep fat. 



BAKED BEANS 



Loretta Blowe 
Conway B.W. 



1 reg. can of pork and beans 



or 3 tbls. Karo syrup 
to 2 strips of bacon 



Combine and bake in slow oven about 45 minutes to 1 hour, until juice 
has cooked out. This will serve from 4 to 6 people. 



2 lbs. ground beef 

Vi c. chopped onions 

V2 c. chopped green pepper 

V2 c. chopped celery 



CHILI BEANS 



Marion Smith 
Buckhorn B.W. 



15 oz. cans kidney beans 

16 oz. cans tomatoes 

6 oz. can tomato paste 
1 Y2 T. chili powder 
tsp. salt 



Cook beef, onions, green pepper and celery until meat is brown. Add 
remaining ingredients. Cover and simmer 1 to 1 Vi hours. 



FRENCH PEAS 



Mrs. L.P. Britton,Sr. 
Early's B.W. 



2 slices bacon 

2 green onions 

1 cup finely shredded lettuce 

1 teaspoon flour 



Vi cup canned or fresh chicken broth 
1 can (1 lb) peas 
1 can (5 oz) water chestnuts 
salt 



Cook bacon cut in Vz inch pieces until crisp. Add sliced green onion. 
Cook until tender. Add lettuce. Cover and simmer 5 minutes. Stir in flour. 
Add chicken broth. Cook until thickened, stirring. Add drained peas and 
sliced chestnuts. Mix lightly and heat. Season. 



3 pounds rutabagas 
3 tbsp. margarine 



BUTTERED RUTABAGAS 



1 tbsp. flour 

2 tsp. sugar 



Dora Shearin 
AhoskieB.Y.W. 



Peel and slice rutabagas. Simmer in salted water until tender. Drain, 
reserving 1 cup liquid. Mash cooked rutabagas. Combine flour and 
margarine over low heat. Add reserved liquid and then sugar. Simmer until 
thickened. Add mashed rutabagas to sauce. 



ASPARAGUS CASSEROLE 



231 



Adelaide Jenkins 
Connaritsa B.W. 



2 cans cut asparagus 
!4 can almonds 



2 hard boiled eggs 

1 c. buttered bread crumbs 

1 can cream of mushroom soup 



Butter casserole dish well. Put layer of asparagus, slice eggs over this, 
add layer of nuts, and then soup, continue until all ingredients are used. Top 
with slices of sharp cheese and cover with bread crumbs and bake in 
moderate oven for about 30 minutes. 



ASPARAGUS CASSEROLE 



Rita Myers 
Ahoskie B.W. 



1 can cream of mushroom soup 
bread crumbs 

2 hard boiled eggs (chopped) 



1 or 2 cans of asparagus 
grated cheese (optional) 
dash salt 



Mix all together and pour into 1 V2 quart casserole dish. May top with 
french fried onion rings or bread crumbs. Bake at 350 degrees for 30 
minutes. 



ASPARAGUS CASSEROLE 



Mary Lowry 
Jackson B.w. 



1 can asparagus 
1 can cream of chicken soup 
1 /2 cup grated american cheese 



1 small minced onion 

2 hard boiled eggs, sliced in big slices 
1 small package potato chips 

1 oz. almonds (blanched) cut in large 
pieces 



Place layer of asparagus in casserole. Sprinkle half the eggs and nuts over 
this. Place remainder of asparagus and remainder of eggs and nuts on top. 
Pour over the asparagus the soup into which the cheese and minced onion 
have been slowly heated and blended. Sprinkle cheese over top and run in 
oven until hot. Crush potato chips and sprinkle over casserole and serve. 
Half asparagus and half garden green peas makes a good variation of this. 



ASPARAGUS CASSEROLE 



Margie Ricks 
Galatia B.W. 



1 can green asparagus 
1 can mushroom soup 
3 hard boiled eggs 



1 cup toasted bread crumbs 
1 cup sweet milk 

salt and pepper to taste 



Grease casserole dish with butter and arrange in alternate layers, 
asparagus, mushroom soup, bread crumbs, and sliced eggs. Pour over this 
one cup of sweet milk and dot top with butter. Bake in moderately hot oven 
for about 40 minutes. For large casserole, add one more can mushroom 
soup. 



232 

ASPARAGUS CASSEROLE 

Gertrude M. Lanier 
Conway B.W. 

1 can green asparagus 1 cup toasted bread crumbs 

1 cup mushroom soup 1 cup sweet milk 

3 hard boiled eggs salt and pepper to taste 

Grease casserole dish with butter and arrange in alternate layers, 
asparagus, mushroom soup, bread crumbs, and sliced eggs. Pour over this 
one cup of sweet milk and dot top with butter. Bake in moderately hot oven 
for about 40 minutes. Strips of red pimento and green pepper to this give 
delightful flavor. Bacon strips across top of dish in place of butter also add 
to flavor. 



ASPARAGUS CASSEROLE 



Mrs. R.W. Britt 
Severn B.W. 



1 


can green asparagus, drained 


y 3 


6 


tbsp. butter 


y 3 


2 


tbsp. flour 


2 


2 


cups milk 


Va 



tsp. salt 

cup bread crumbs, buttered 
hard-boiled eggs (optional) 
cup blanched almonds, sliced 
54 cup grated cheese 

Make cheese sauce out of 4 tbsp. butter, flour, milk, salt, and grated 
cheese. Place layer of asparagus in bottom of baking dish. Add in layers 
sliced eggs, almonds, cheese sauce and remaining asparagus. Top with 
buttered bread crumbs and cheese sauce. Heat in oven until slightly brown. 

ASPARAGUS CASSEROLE 





Mrs. Russell Cox 




Conway B.W. 


1 can DelMonte asparagus spears 


V2 cup milk 


1 egg beaten 


V2 tsp. salt 


V2 cup grated cheese 


Vs tsp. pepper 


1 cup cracker crumbs 


V2 small can pimento 




V2 stick melted butter 



Mix all together. Save V2 of crumbs and butter for top. Bake at 350 
degrees for 30-40 minutes. Cover with aluminum foil while cooking. 



BROCCOLI CASSEROLE 



Mrs. Una F. Harris 
Jackson B.W. 



2 boxes chopped broccoli - cook 5 1 cup grated sharp cheese 

min. and drain 1 Tbspoon chopped onions 

1 can mushroom soup 1 cup mayonnaise 

2 beaten eggs salt and pepper to taste 

Stir, put in greased casserole with cheese or Ritz crackers crumbled on 
top. Cook at 350 degrees for 45 minutes. Make ahead and refrigerate until 
needed. 



233 



BROCCOLI CASSEROLE 



2 pkg. frozen chopped broccoli 
1 c. grated sharp cheese 
V2 can mushroom soup 



Lula Mae Chamblee 
Connaritsa B.W. 

2 eggs well beaten 

1 c. mayonnaise 

V2 pk. Pepperidge Farm Stuffing mix 

1 med. onion chopped 



Mix all except broccoli and stuffing mix. Then stir in broccoli. Put in a 
buttered casserole and top with dressing mix. Dot with butter and bake at 
350 for about 30 minutes. 



BROCCOLI CASSEROLE 



Helen H. Stephenson 
Jackson B.W. 



2 pkg. frozen chopped broccoli, 

cooked as directed and drained 
1 can undiluted mushroom soup 
V2 cup mayonnaise 



1 cup grated sharp cheese 

2 eggs beaten well 

3 teas, grated onion. 



Add all ingredients to drained broccoli. Pour in 9 x 13 casserole and top 
with bread crumbs. Sprinkle heavily with parmesan cheese and paprika. 
Bake at 350 degrees for 45-55 minutes. 



BROCOLLI CASSEROLE 



Malenda Parker 
Ahoskie B.Y.W. 



1 10 oz. pkg. chopped broccoli 
1 can mushroom soup 
Va cup mayonnaise 



Vb cup milk 
V2 cup sharp cheese 
1 egg 



Cook broccoli, drain, beat in egg with fork. Add soup, cheese, milk and 
mayonnaise. Blend well. Cover with bread crumbs. Bake at 350 degrees for 
45 minutes or until solid. 



BROCCOLI CASSEROLE 



Mrs. Grady P. Davis, Sr. 
Conway B.W. 



2 10 oz. pkgs. frozen broccoli 


Va 


c. milk 


1 can cream of mushroom soup 


% 


c. margarine 


(undiluted) 


2 


tsps. horseradish 


'A cups shredded cheddar cheese 


2 


tsps. melted butter (top 


1 egg, beaten 


Va 


c. cracker crumbs (top) 



1 ', 



Cook broccoli according to directions and drain. Combine soup, cheese, 
egg, milk, margarine and horseradish and stir into broccoli. Place in greased 
2 qt. casserole and put on topping. Melt shortening, mix with cracker 
crumbs and spread on top. Sprinkle cheese over all. Bake 350 degrees for 45 
minutes. 



234 



BROCCOLI CASSEROLE 



Sara Ann Hobbs 
N.C.W.M.U. 
Ex. Secretary 

1 or 2 pkgs. broccoli 1 can cream of chicken soup 

1 cup mayonnaise 7> cup sharp cheese 

1 beaten egg 

Cook broccoli in salted water. Drain. Combine mayonnaise, undiluted 
soup, egg and cheese. In casserole place layer of broccoli and layer of sauce 
until all broccoli and sauce have been used. Cover with layer of Pepperidge 
Farm Herb Dressing and bake in 350 degree oven for 45 minutes or until 
brown and fluffy. 

STRINGBEAN CASSEROLE 

Mattie Harris Mary Gay 

ElamB.W. Galatia B.W. 

2 cans French style stringbeans 1 can cream of mushroom soup 
(drained) 1 can onion rings 

add salt and pepper to taste 

Put all ingredients into greased baking dish, except onion rings. Bake at 
375-400 degrees for 20 minutes. Add onion rings. Bake 5 minutes more. 
Remove from oven. 
Note: You may also use home canned stringbeans. 



GREEN BEAN CASSEROLE 



Peggy Lou Holloman 
Christian Harbor B.Y.W. 



1 can (10 72 oz) condensed cream of 1 can (10 7> oz) french fried onions 

chicken soup 3 cups cooked french style green 

1 teaspoon soy sauce beans 

dash of pepper 

In one quart casserole pan, stir soup and soy sauce until smooth; mix in 
Vz can onions, beans and pepper. Bake in a 350 degree oven for 20 minutes 
or until bubbling. Top with remaining onion and bake 5 minutes more. 



EASY CASSEROLE 



Edith Hollowell 
Creech Memorial B.W. 



1 large can snaps or asparagus 1 can of cream of celery soup or 

(drained) cream of mushroom soup 

1 can french fried onions 

Place snaps in bottom of dish and cover with soup. Bake in oven at 325 
degrees until soup bubbles. Place french fried onions on top of soup and 
brown. Remove from oven and serve. 



PEANUT SQUASH CASSEROLE 



235 



Mrs. R.G.Whitley 
Buckhorn B.W. 



1 pint cooked squash 

% c. onion, chopped fine 

2 h c. ground, cured ham 

1 V2 c. ground peanuts 



1 V2 c. milk 

2 T. flour 

1 tsp. salt 

V2 tsp. pepper 



Cream squash, add onion, ham and peanuts. Stir in milk and flour. Add 
salt and pepper. Pour in baking dish, spread one tablespoon peanut oil or 
butter over top. Bake at 375 degree until slightly brown. 

SQUASH CASSEROLE 

Mrs. R.G. Maynard 

W.M.U.of N.C. 

Raleigh 

small amount chopped onion if 
desired 
1 can cream of chicken soup, 
undiluted 
cup sour cream 
salt to taste 



1-2 
2-3 



lbs. squash (cooked until tender) 

carrots (sliced and cooked until 

tender) 

small jar chopped pimento 



Combine above ingredients and put in casserole dish which has been 
buttered and lined with a few wafer crumbs. Bake in 350 degree oven for 15 
minutes, cover with wafer crumbs and dot with butter and bake additional 
15 minutes. (Pepperidge Farm Herb Dressing mix can be used instead of 
Waverly Wafers) 



SQUASH CASSEROLE 



Mrs. Bates King 
Mt. Tabor B.W. 



2 cans of mushroom soup 

2 cans of squash drained 

1 carton sour cream 

1 carrot grated 



1 onion grated 
l A c. cheese grated 
V2 stick melted butter or margarine 

4 oz. (IV2 pkg.) seasoned bread 
crumbs 



Combine all ingredients and bake in square dish until bubbles appear. 
Bake in 350 degree oven for about 30 to 40 min. Sprinkle small amount of 
crumbs on top the last few minutes before removing from oven. 



SUMMER SQUASH CASSEROLE 



1 onion (chopped) 

1 Tbsp. butter or oil 

2 med. yellow squash (sliced) 



Beatrice Spivey 
Holly Springs 
3 med. tomatoes (chopped) 
Vi cup grated cheddar cheese 
Vi cup bread crumbs 



Saute onion in hot butter until tender, add squash and tomatoes, cover 
and simmer until squash is tender. Put this now into a casserole dish, top 
with cheese and bread crumbs. Bake at 400 degrees for 20 minutes. 



236 



EGGPLANT OR SQUASH CASSEROLE 



Elizabeth Miller 
Mars Hill B.W. 



2 med. eggplants or 3 med. squash 1 cup chopped green pepper 

1 cup chopped onion 2 cups tomatoes 

Slice eggplant or squash and roll in flour, salt and pepper. Fry in butter or 
bacon drippings until lightly brown. Cook tomatoes, peppers and onion 
together until tender. Layer ingredients beginning with eggplant and then 
tomato mixture. Top with grated cheese. Bake at 350 degrees about 25 or 
30 minutes. 

SQUASH CASSEROLE 

Marjorie Daniel 

1 quart tender squash (cooked in salt 1 can cream of chicken soup 

water) % lb. crackers (crushed) 

V2 stick margerine 2 eggs - beaten 

"3 cup water 3 tablespoons Lipton onion soup 

Mix ingredients as listed. Bake in uncovered dish at 350 F. for 30 minutes. 
Top with cheese. 



SQUASH CASSEROLE 



Gertie Evans 
Riverside 



2 quarts squash 1 '/ 2 cups of carton milk 

1 large onion V2 pound sharp cheese 

potato chips 

Cut up squash and onion and cook in boiling water until tender. Drain. 
Put milk and cheese in greased 10" x 13" pan. Spread squash and onion 
mixture over the cheese and milk, then cover top with crushed potato chips. 
Bake at 350 degrees for one hour. 



COPPER PENNIES 



Ruth Rumbelt 
Rich Square B.W. 



1 V2 lbs. carrots % cup vinegar 

2 medium onions 3 A cup sugar 

1 green pepper 1 tsp. mustard 

1 can tomato soup 1 tsp. worchestershire sauce 

Va cup salad oil 

Peel, slice, and cook carrots until tender. Drain. Chop the onions and 
green pepper. Place by layers in casserole dish. Heat together the remaining 
ingredients and pour over the carrots. Chill in refrigerator at least 12 hours. 
This recipe keeps for days. 



237 



CARROT AND CHEESE NOODLE CASSEROLE 



Nina Mae Ricks 
Conway B.W. 

2 cups coarsely grated carrots 2% cups thin spinach noodles, cooked 

5 tablespoons butter or margarine according to package directions to 

melted yield 1 % cups cooked 

2 eggs y 2 teaspoon minced fresh sage or % 

1 cup (4 oz.) grated sharp cheddar teaspoon dried thyme 
cheese y 4 teaspoon salt 

2 cup light cream or milk y B teaspoon pepper 

paprika 

Saute grated carrots lightly in tablespoon butter margarine in a small 
skillet. Preheat oven to 400 degrees. Beat together eggs, cheese, cream or 
milk, and 4 tablespoons butter or margarine. Add carrots, spinach noodles, 
sage or thyme, salt and pepper. Pour into a greased 1 quart baking dish; 
sprinkle wit paprika. Bake in a 400 degree oven for 20 minutes or until 
golden brown. Makes 3-4 servings. 



CARROT LOAF 



Mrs. David Hare 
Mt. Tabor B.W. 



2 cups mashed cooked carrots V* t. pepper 

2 slightly beaten eggs 2 T. sugar 

1 /2 t. salt Vi cup cream or evaporated milk 

Combine all ingredients; mix and place in greased casserole or mold, set 
in pan or hot water. Bake in moderate oven (350 degrees) until firm, about 
45 minutes. Turn loaf out on a hot platter and surround with buttered peas. 



SWEET POTATO CASSEROLE 



Bessie Stephenson 
Buckhorn B.W. 



3 c. cooked sweet potatoes, mashed Vz stick margarine, melted 

1 cup sugar Vi c. milk 

V2 tsp. salt V2 tsp. vanilla 

2 eggs beaten pinch cinnamon and ginger 

Combine and pour into casserole dish. 

Topping: 

1 c. brown sugar Vz c. flour 

1 c. chopped nuts 'A stick melted margarine 

Stir until butter saturated. Pour over sweet potatoes. Bake 350 degrees 
for 35 minutes. 



238 



SWEET POTATO CASSEROLE 



Mrs. Cecil H. Harrell 
Colerain B.W. 



3 c. cooked mashed potatoes 1 c. sugar 

'/a stick butter, melted 2 eggs 

1 tsp. vanilla Vi c. milk 

Vi tsp. salt 

Mix above ingredients together. Pour into buttered baking dish. Sprinkle 
with topping using. 

V2 stick butter 1 c. chopped pecans 

1 /2 c. self rising flour 1 c. brown sugar 

Melt butter; stir in brown sugar. Add self-rising flour, then nuts. Mix 
until crumbly. Sprinkle over potatoes and bake in 350 degree oven 30 
minutes. 



CASSEROLE 



Mrs. Clyde Jenkins 
Potecasi B.W. 



3 medium sweet potatoes V2 cup milk 

3 eggs Vz t. nutmeg 

% cup sugar juice of 1 lemon or 3 T. orange juice 

Boil potatoes in their jackets until tender. Remove peelings and run 
through a sieve. Using an electric mixer, add other ingredients. Blend well. 
Pour into buttered casserole dish. 

Topping: 

3 A c. brown sugar % stick margarine 

2 T. flour I/2 c. chopped nuts 

Mix well and add to top of yam mixture. Bake in 375 degree oven for 30 to 
45 minutes until set. 



EASY SCALLOPED POTATOES 



Jackie L. Barnes 
Potecasi B.Y.W. 



3 to 4 cups thinly sliced raw potatoes 1 A stick of butter 

1 tbsp. minced onion salt and pepper 

1 % cups hot milk 

Heat oven to 350 degrees (mod.). Arrange the potatoes in layers in 1 Vi qt. 
baking dish. Sprinkle each layer with minced onion, salt, pepper, and dot 
with butter. Add milk. Bake uncovered about 1 1 A hours. Serves 4. 



239 
RICE CASSEROLE 

Eva White 
Colerain B.W. 

1 c. rice, long grain regular 1 c. chicken consomme 

1 c. beef bouillon 1 medium onion 

V2 stick butter V2 can mushrooms 

V2 can water chestnuts salt, pepper, parsley to taste 

Saute onion in butter. Add salt, pepper and parsley. Add chestnuts and 
mushrooms. Mix all ingredients in covered greased casserole. Cook 1 hour 
at 350 degrees. 



GREEN RICE CASSEROLE 



Mrs. Tencie Duke 
Potecasi 



1 cup long grain rice 1 small onion chopped 

1 package broccoli (cooked and cut 

up) V2 cup milk 

2 tablespoons butter 1 can cream of celery soup 

V2 cup cheese whip (small jar) 

Mix and bake 45 minutes until tender, at 350 degrees. 
VEGETABLE CASSEROLE 

Mrs. Gilbert Northcott 
Menola B.W. 

1 can white shoe peg corn (drained) % cup chopped green pepper 

1 can french style green beans 

(drained) V2 cup grated sharp cheese 

V2 cup chopped celery V2 cup sour cream 

V2 cup onions chopped 1 can cream celery soup 

salt and pepper 

Mix together and put in casserole. 

Topping: 
Crumble V2 box ritz cheese crachers (small box) and mix with Vi stick 
margarine (melted). V2 cup slivered almonds. Bake at 350 degrees for 45 

minutes. 



SIX-LAYER DINNER 



Mrs. Cecil S. Fairless 
Christian Harbor B.W. 



2 c. sliced potatoes 1 c. cooked tomatoes 

2 c. chopped celery 2 T. salt 

1 lb. ground beef 14 t. pepper 

1 c. sliced onions green pepper rings 

Alternate layers of potatoes, celery, beef, onions and tomatoes in greased 
2 qt. casserole. Sprinkle each layer with salt and pepper. Garnish with green 
pepper rings. Bake at 350 degrees F. for around 2 hours. Yields 6 servings. 




SPICED APPLE PIE FILLING FOR CANNING 



Elsie Gay 
Galatia B.W. 



5 cups sliced apples (about 7 med. size 

apples) large bowl salted water (1 tablsp. 

salt for each qt. of water.) 
Vi to % cup sugar (depending on 

sweetness desired) % tsp. cinnamon 

1 tablesp. tapioca Va tsp. nutmeg 

Va to V2 cup water (depending on 

juiciness of apples) 1 tablesp. lemon juice 

Wash, core, peel, slice and measure apples into salt water. (Do not leave 
in salt water longer than 20 minutes; rinse before cooking.) Mix sugar, 
spices, tapioca and water. Stir over low heat until sugar is dissolved. Add 
apples; bring to boil over moderate heat; lower heat; cover and simmer 10- 
15 minutes, or until slices are barely tender. Add lemon juice. If juice is thick, 
add a little boiling water to thin consistency of honey. Pack hot apple 
mixture to within V2 inch of the top of 1 Vi pint fruit jar. Run knife down 
between apples and side of jar to remove air bubbles. Adjust lid according 
to manufacturer's directions. Process 20 minutes in boiling water bath. 
Remove jars; complete seal, if necessary. Cool upright, away from drafts. 
Label. Each jar makes enough filling for 8-inch pie. Dot filling with 1-2 
tablespoons butter or margarine before putting on top crust. 



If you are an average adult, here is your typical day: you speak 4,800 words, 
breathe 23,000 times, move 650 muscles, inhale 438 cubic feet of air and 
exercise 7 million brain cells. 
EVER WONDER WHY YOU'RETIRED AT NIGHT? 



FIG SUPREME 



Lillian Norvelle 
Christian Harbor B.W. 



3 cups mashed figs (peeled) 3 cups sugar 

1 box (6 oz.) strawberry jello 

Mix all three ingredients together and boil for five minutes. Pour into 
sterilized jars. 



240 



241 
WATERMELON RIND PICKLE 

Mrs. V.J. Liverman 
Murfreesboro B.W. 

1 medium size walermellon 3 tablespoons whole cloves 

6 pounds sugar 1 8 oz. bottle maraschino cherries 

2 quarts vinegar 4 sticks of whole cinnamon 

Peel rind of watermellon and cut into small square pieces. Soak rind in 
weak salt water overnight. Drain the next morning and cook in clear water 

1 14 hours until clear. Let drain about 1 hour. Make syrup with sugar and 
vinegar. Put spices in a small bag or tie in cheesecloth and put spices in and 
cook with syrup for 40 minutes. Then put rind in syrup and let stand 
overnight. Cook the next morning for 20 minutes. Add cherries and cook for 

2 minutes then pack pickle in jars and seal. 



WATERMELON RIND PICKLE 



Mrs. Randolph Burgess 
Conway B.W. 



1 bottle lily lime 10 lbs. sugar 

1 box mixed pickling spices 2 qts. vinegar 

10 lbs. rind - peel skin off V* cup salt 

and cut red out, then cut in V2 inch 

or bite size pieces 

Prepare lime solution in 1 gallon cold water and soak rind overnight. 
Rinse thoroughly in cold water and drain. Put in salted water and boil about 
30 minutes. Drain and rinse thoroughly again in cold water. While draining, 
make syrup of vinegar, sugar and spices, add rine and boil 1 hour. Pack in 
hot, sterile jars. Boil syrup a few minutes longer, then cover pickle and seal. 



WATERMELON RIND PICKLE 



Mrs. Clyde Warrick 
Seaboard B.W. 



1 bottle lilly lime V2 box whole cloves 

10 lbs. watermellon rind, peeled, cut 

into pieces % box whole all spice 

3 qts. vinegar V2 box whole giner 

8 lbs. sugar 

Add Lilly lime to enough cold water to cover watermellon rind, stir well, 
add rind and soak overnight. On second day wash rind thoroughly, boil 20 
minutes in water to which 2 tablespoons salt has been added, drain well. 
Make syrup of vinegar, sugar, and spices (tied in cheesecloth), add drained 
rind, and boil for 2 hours. Pack in jars and seal while hot. 



242 



Nancy Parker Watson 
Winton B.W. 



1 watermelon (5V2 lb. rind) 

4 T. salt 

3 T. powdered alum 

SVz lb. (11c) sugar 



2 c. white vinegar 
1 Vz T. whole cloves 

6 blades mace 

3 sticks cinnamon 



Remove most of the pink fruit from watermelon rind; a little rim of pink 
makes your pickles prettier. Cut all outer green skin from rind. Cut rind in 2- 
inch chunks or triangles. Weigh out 5 !4 pounds or measure 4 quarts of rind, 
add salt and 4 quarts of cold water. Let stand in kitchen overnight. Drain 
and rinse well. Add alum and 4 qts. water. Cook to a boil, reduce heat, 
simmer 30 minutes. Drain and rinse. Simmer in 4 more quarts water until 
tender, about 45 minutes. Water should cover rind; add more if needed. 
Add the sugar and cook brisly until rinds looks transparent. Takes about 45 
minutes. Now add vinegar and cook 25 minutes more. Toss in all spices and 
cook 5 minutes only. Longer cooking darkens the syrup. Pack rind, along 
with spices. 



ERMELON RIND 



Maude Brinkly 
Brantley's Grove B.W. 



rind of 1 watermelon 
Vz cup salt 
3 qts. cold water 
1 V2 qts. boiling water 
3 cups vinegar 



6 cups sugar 
3 tablesp. whole allspice 
3 tablesp. whole clove 
5 3" sticks whole cinnamon 
peel of 1 lemon 



Cut in 1" sq. Prepare a brine of cold water and salt. Pour over the 
prepared watermelon rind. Cover and let stand overnight. Drain and rinse 
with fresh water. Drain. Cover with fresh water and bring to a boil. Simmer 
until tender - about 10 minutes. Drain. Combine boiling water, vinegar, 
sugar, spices and lemon peel. Bring to a boil. Add watermelon rind. Bring to 
a boil and boil gently until the rind is clear and transparent. About 45 
minutes. Pour immediately into hot sterilized jars. Seal at once. Makes 4 to 5 
pints. 

Note: If a crisp pickled rind is desired soak the rind in lime water instead of 
salt water. Prepare lime water by dissolving 2 1 /2 tablespoons of slaked lime 
in 3 qts. of cold water. 



WATER MELON RIND PICKLES 



243 



Mrs. Bert Willis 
Merry Hill B.W. 



7 lbs. melon rind 2 cups vinegar 

7 lbs. sugar V2 teaspoon oil of cloves 

Vi teaspoon oil of cinnamon 

Trim rind, cut into cubes parboil until tender, but not soft. Drain. 
Combine sugar, vinegar, cloves and cinnamon and bring to a boil. Pour on 
rind. Let stand over night for three nights in succession. Each morning 
draining off syrup, heating and pouring on rind again. Seal in jars third 
morning. Makes 8 pints. 



WATERMELON REND PICKLE 



Ella Mae Stokes 
Severn B.W. 



Remove rind and all pink; cut inpieces. For 10 lbs. rind use 12 lbs. sugar; 1 
qt. white vinegar; 40 drops oil of cinnamon, 40 drops oil of cloves. Soak 
overnight in clear water (I always add pickling lime for crispness). Pour off 
water (and rinse well if lime is used. Add new water and boil 10 minutes. 
Drain carefully in tea towels. Add sugar, oils, vinegar. Leave for 24 hours, 
stirring occasionally. Boil for ten minutes and can in sterilized jars. 



WATERMELON RIND PICKLE 



Mrs. Cecil Joyner 
Meherrin B.W. 



7 or 8 lbs of rind 4 lbs. sugar 

V2 bottle Lily's lime 3 pints vinegar 

2 tbsp. salt 1 box pickling spice 

Peel rind and cut into squares. Cover with lime water and let soak 
overnight. Next morning, drain and cover with water. Add salt and boil 20 
minutes. Drain, cover with water and boil 20 more minutes. Drain. In a large 
pot, mix vinegar, sugar and spices. Tie spices in bag, if desired. Bring to a 
boil. Put in rind which has been drained and let simmer for 3 hours. Put in 
jars and seal. 



WATERMELON RIND PICKLE 



Daphne Askew 
Creech Memorial B.W. 



7 pounds rind 1 pint vinegar 

3I/2 lbs. (6c) sugar y 2 teaspoon cloves 

V2 teaspoon cinnamon 

Cover rind with hot water and boil 8 to 10 minutes until tender. Drain, 
make syrup, cover, and let stand over night. Heat syrup for 2 mornings and 
pour over rind. Heat rind and syrup 3rd morning. Pack in jars and seal while 
hot. (make syrup by mixing all ingredients and boil for about 5 minutes.) 



244 



BREAD AND BUTTER PICKLE 







Ella Mae Barnes 






Severn B.W. 


medium 








3 
1 Vi 


cups vinegar 
teaspoon celery seed 




2 


tablespoons mustard seed 




5 


cups sugar 




iy 2 


teaspoon tumeric 



4 quarts sliced, unpared 

cucumbers 
6 medium white onions, sliced 

2 green peppers, diced 

3 cloves garlic, optional 
] 3 cupsalt 

Combine cucumbers, onions, green peppers and whole garlic cloves. Add 
salt, cover with cracked ice, mix thoroughly. Let stand 3 hours, drain well. 
Remove garlic. Combine remaining ingredients and pour over cucumber 
mixture. Bring to boil. Fill hot jars to 1/ 2 " from top, and seal. Makes 8 pints. 



GREEN TOMATO CRISP PICKLE 



Una F. Harris 
Jackson B.W. 



7 lbs. sliced green tomatoes 4 lbs. sugar 

l 2 gal. vinegar Vi box pickling spices 

1 teaspoon ginger (optional) 

Soak sliced tomatoes over night in Lilly Lime and rinse. Pour hot syrup 
over tomatoes and let stand 24 hours. Cook for 40 minutes. Seal in jars 
while hot. Makes about 5 quarts. 



MARIONS PICKLED FIGS 



Mrs. T.A. Taylor 
Christian Harbor B.W. 



3 qts. firm ripe figs 1 cup vinegar 

2 qts. boiling water 2 T. broken cinnamon sticks 

1 cup water 1 T. whole cloves 

6 cups sugar 

Wash figs and cover with boiling water and let stand 5 minutes. Drain. 
Mix the cup of water with sugar and vinegar in sauce pan, add spices, (tied 
in bag). Bring to boil then add figs. Bring to boil and cook 10 minutes. Let 
stand overnight. Next morning bring to boil and cook 10 minutes more. 
Repeat this on third day. Pack in sterile jars and process for 10 minutes. 



NEVER FAIL DILL PICKLES 



3 c. water V* c. salt 

1 c. vinegar V2 gal. cukes 



245 



Eula Baker 
Bethany B.W. 



Fill jars with washed cucumbers. Add 1 dill head, !4 t. garlic, or 1 bulb, V2 
t. crushed red pepper V2X. dry mustard seed. Then add Va, t. alum. Pour 
boiled solution of water, vinegar, and salt over cucumbers. Seal. Ready to 
eat in three weeks. 



QUICK AND EASY DILL PICKLES 



Lois Byrum 
Colerain B.W. 



Wash medium to large size cucumbers. Pack in quart jars. (Will probably 
hold about 5 cucumbers according to size). Mixture: 

2 qts. water to 1 qt. white vinegar 3 A cup salt 

Bring this mixture to a full boil. Pour mixture in jars over cucumbers. Add 
3 tsp. dill seed to each jar. Put in canner about 5 minutes to seal. 



CUCUMBER PICKLES 



Lucy Bowen 
Cashie B.W. 



7 lb. cucumbers cut before weighing 3 cups building lime 

3 gal. water 

Soak cucumbers in lime water 24 hours. Take out and put in fresh water. 
Change every hour for 4 hours. Make a syrup of 2 cups sugar to one cup 
vinegar. Put enough to come to top of cucumbers. Soak overnight in syrup 
and boil next morning in syrup for one hour. Use spices in usual way. Pack 
in jars and seal while hot. 

ICICLE PICKLE 

Hallie Overton 
Galatia B.W. 

1 peck cucumbers - cut lengthwise % or V2. Add 2 cups salt to 1 gallon 
boiling water. Pour over cucumbers. Let stand 1 week. Skim and stir each 
day. Drain, cover with boiling water, let stand 24 hours. Drain, cover with 
boiling water and 1 cup alum, let stand 24 hours. Rinse well and drain. Heat 
syrup to boiling point and pour over cucumbers 4 mornings. 

Syrup 

8 pints sugar 3 pints vinegar 
1 pint water 

Mix spices tied in a bag. 



246 

CUCUMBER LIME PICKLE 



Mrs. A.E. Archer 
Buckhorn B.W. 



7 lbs. cucumber (slice crosswise), mix 2 c. of lime to 2 gallons water, soak 
cucumber slices 24 hours in lime water. Then rinse in three different cool 
waters. Soak three hours in ice and water. Then remove. Make syrup of: 

2 qt. vinegar 4 Vi lbs. sugar 

1 T. salt 

Pour syrup over cucumbers. Let set over night. Add pickling spice to suit 
taste. Boil mixture for 35 minutes and can. 



PICKLES 



Mrs. Malcolm Copeland 
AhoskieB.W. 



1 gallon jar with wide mouth 2 Tbsp. salt 
cucumbers - washed & sliced to fill 1 qt. of vinegar (approx.) 
jar 2V2 lbs. sugar (approx.) 

2 Tbsp. powdered alum 1 '/ 2 tbsp. pickling spieces in cheesecloth 

Wash and slice cucumbers crosswise and place in jar until full. Measure 
alum and salt and put in jar. Cover all cucumbers with vinegar. Put wax 
paper and foil around top of jar and place the top on. Shake well. Set aside 
somewhere for at least 1 month (can be left several months). Pour off 
vinegar leaving pickles inside jar. Cover well with the sugar and place spices 
in jar. Cover and shake well and put aside. Pickles will be ready in a few 
days. You may want to add more sugar to make more syrup. These can be 
left in the jar or put in smaller containers. 



SWEET CUCUMBER PICKLE 



7 lbs. cucumbers 3 cups lime 

8 qts. water 



Mrs. Grady Britton 
Galatia B.W. 



Soak 24 hours in lime and water, soak 4 hours in clear water, changing 
every hour. Mix !4 gallon vinegar, 5 lbs. sugar, 1 box pickle spice. Soak in 
syrup overnight and cook for 1 hour. Put in jars and seal. 



247 
PEPPER RELISH 

Jane M. Taylor 
Christian Harbor B.Y.W. 

12 green peppers 3 to 4 onions 

12 red peppers 4 T. salt 

3 lbs. cabbage, ground 

Grind pepper, cabbage, and onions. Pour boiling water (salted) to cover 
cabbage, peppers and onions. Let stand 15 minutes, drain and pour on 
boiling clear water and let stand 5 minutes. Drain. 

Syrup 



2 cups sugar 1 cup vinegar 

spices in bag 

Make enough syrup to cover mixture or make as juicy as you like. Put 
cabbage mixture in syrup and simmer for 5 minutes. Pack in jars, process 
for 10 minutes in hot water bath. 

PEACH PICKLE 

(AND PEAR PICKLE) Myrtle Lassiter 

Creeksville B.W. 

Take 2 cups sugar to each cup vinegar. Add spices to taste (cloves and 
cinnamon.) Boil in large pot. Add as many peeled peaches as syrup will 
cover, and boil until fruit is tender. Remove fruit and pack in sterilized jars. 
Keep boiling syrup until it begins to thicken then pour over furit and seal 
jars. 



SQUASH PICKLE 



Peggy Brinkley 
Ahoskie B.Y.W. 



8 cups thin sliced squash 2 cups chopped green bell pepper 

2 cups chopped onions (otpional) 

2 cups chopped red bell pepper 
(optional) 

Mix above ingredients together. Add 2 tbsp. salt and let stand 1 hour. 
Drain. Mix together: 

2 cups cider vinegar 2 tsp. celery seed 

3 cups white sugar 2 tsp. mustard seed 

Bring to boiling point. Pour over the squash mixture. Again bring to 
boiling point. Remove from heat at once. DO NOT BOIL. Pack in hot pint 
jars and seal. 



248 



PICKLED SQUASH 



Mary Ann Britton 
Ahoskie B.Y.W. 



4 qts. thin sliced yellow squash 

4 cups small onions 

2 cups chopped green pepper 

Vi cup salt (plain) 

4 cups vinegar 



6 cups sugar 

1 V? tsp. tumeric 

1 tbsp. cilery seed 

1 tbsp. mustard seed 

2 qts. cracked ice 



Soak squash and onions 3 hours with ice and salt. Drain off salt water. 
Wash in clear cold water. Mix peppers, vinegar, sugar and spices. Bring to a 
boil. Place squash in hot jars. Cover with syrup and seal. 



SWEET DILL PICKLES 



Elsie Gay 
Galatia B.W. 



36 small cucumbers, sliced 
3 cups cidar vinegar 
2 tablespoons salt 



2 tablesp. mustard seed (dry mustard) 
2 tablesp. dill seed or 
4 fresh sprigs 



Wash cucumbers and cut in % inch slices. Combine remaining 
ingredients in pot over medium heat. Bring to a boil. Add cucumbers and 
simmer 20 minutes. Pack in sterilized jars. Ladle with syrup. Seal. Makes 
about 4 pints. 



PLUM CONSERVE 



Thelma Mitchell 
CashieB.W. 



2 lbs. fresh plums 
1 '/2 cup seedless raisins 
Vi lemon 



1 V2 oranges 
4 cups sugar 
1 cup chopped pecans 



Wash, quarter, and pitt plums - do not peel - put raisins and lemon 
through food chopper (squeeze lemon first). Slice oranges very thin and 
quarter the slices. Combine all ingredients in preserving kettle with lemon 
juice and sugar. Cook gently, stirring frequently for about 1 hour. Add nuts 
meats and cook 5 minutes longer. Skim if necessary - put sterilized jars and 
seal. Makes 8 - 8 oz. glasses. 



PUMPKIN PICKLES 



Mattie Jernigan 
Elm Grove B.W. 



1 qt. vinegar 
4 lbs. sugar 



2 T. whole cloves 

5 lb. pumpkin (cut in 1 in. cubes) 

2 T. cinnamon sticks (cut up) 



Mix vinegar, sugar, cinnamon, and cloves and bring to boil. Add 
pumpking and boil until tender. 



249 
STRAWBERRY JAM 

Lois Byrum 
Colerain B.W. 

4 cups fresh crushed strawberries 2 cups sugar 

(about 2 qts. whole berries) 1 V* cups Karo light corn syrup 

In large kettle, mix together strawberries, sugar and corn syrup. Quickly 
bring to boil over medium heat, stirring until sugar is dissolved. Cook rapidly 
30 to 40 minutes or until jam sheets from metal spoon and becomes clear in 
color. Stir occasionally to prevent sticking and skim with metal spoon as 
foam rises to the surface. Remove from heat. Cool 5 minutes, stirring 
gently. Pour into hot sterilized jars. Seal. Makes 4 one-half pint jars. 



STRAWBERRY-FIG PRESERVES 



Mrs. Delbert Burnett 
Buckhorn B.W. 



3 c. very ripe figs 3 c. sugar 

2 (small) pkg. strawberry jello 

Mix in thick-bottomed saucepan. Stir over heat until it boils, then boil for 
15 minutes. Seal in jars. (May add a little fruit fresh to figs.) 



FIG PRESERVES 



Mrs. Oscar Spruill 
Buckhorn B.W. 



Peel figs, weigh and place % lb. of sugar for every lb. of figs in pan and let 
stand over night. The next morning, bring to a boil and cook until syrup 
begins to thicken. It takes about 1 hour and 15 minutes for 3V2 lbs. of figs. 
Put the juice of one lemon in while the figs are cooking. When syrup is to 
the desired thickness, pour immediately into jars. It is wise to cover with hot 
paraffin. 



PEAR HONEY 



9 cups of peeled, ground, drained 9 cups sugar 

pears 



Millie Britton 
Galatia B.W. 



Mix and cook 10-15 minutes. Add 1 can crushed pineapple (20 oz.) and 
cook 10 minutes longer. Seal in jars. 



250 



QUICK JELLIES (ORANGE, TANGERINE, OR GRAPE) 



Gail Edwards 
Buckhorn B.Y.W. 

1 can (6 oz.) frozen orange, tangerine 

or grape juice concentrate, thawed 2 cups water 

1 pkg. (1% oz.) powdered fruit pectin 

(I used Sure-Jell) 3% cups sugar 

Prepare jelly glasses. (Sterilize, etc.) Stir juice, fruit pectin and water in 
saucepan until pectin is dissolved. Stirring constantly, cook over high heat 
about 2 min. or until mixture comes to rolling boil. Add sugar; heat to rolling 
boil, stirring constantly. Remove from heat; immediately skim off foam. Fill 
glasses and seal and store. (Store covered in refrigerator no longer than 2 
months.) (I sealed mine with parafin, or you can use jar lids and rims.) 4 
eight-ounce glasses, (save foam and eat, it is good, too). 



GRAPE JELLY 



4 cups prepared juice 3 lbs. grapes 

7 cups sugar (purple grapes) 

Vi bottle Certo 



Mrs. Grady Britton 
GalatiaB.W. 



Stem grapes - crush - add 2 cups water. Boil 14 hour. Squeeze and strain. 
Boil 2 minutes - add Certo - stirring constantly. Skim off foam and pour 
quickly into glasses. Cover with Vs inch hot paraffin. 



POI 



Gail Edwards 
Buckhorn B.Y.W. 



3 cups sugar 2 cups port wine 

'/j bottle (6 oz.) liquid pectin, (I used 
Certo) 

Prepare jelly glasses (sterilize, etc.). In top of double boiler, stir together 
sugar and wine. Stirring constantly, heat over rapidly boiling water 3 
minutes or until sugar is dissolved. Remove from heat; immediately stir in 
pectin. Fill glasses and seal and store. (I sealed mine with parafin, or you can 
seal with jar lids and rims.) 4-5 eight-oz. glasses. 



251 
GREEN PEPPER JELLY 

Lou Wilson 
AhoskieB.Y.W. 
!4 cup hot green pepper (ground or 

blended) 1 V2 cups white vinegar 

% cup green bell pepper (ground or 1 / 2 tsp. salt 

blended) 1 bottle Certo 

6V2 cups sugar 

Grind peppers together. Combine all ingredients and juice from grinding 
peppers. In large pot, bring to full boil, stirring constantly. Boil 5 minutes. 
Remove from heat. Add a few drops of green food coloring ot make light 
green. Add 1 bottle Certo. 

Note: Melt wax in top of double boiler, not on direct heat. It takes 1 large 
green bellpepper and 8 hot green peppers or 2 small green bell peppers and 
10 small hot green peppers 



SUNSHINE PEACH PRESERVES 



Eva White 
Colerain B.W. 



3 T. lemon juice (strained) 3 cups sugar 

2 lb. peaches, peeled, pitted, and 
sliced 

Pour lemon juice into wide 2 1 /2 qt. saucepan. Put peaches into pan and 
turn carefully to cover with juice. Add sugar and toss lightly with wooden 
spoon. Let stand 15 minutes or more to form juice. Bring mixture to boil 
quickly over high heat stirring to prevent sticking. Boil rapidly for 10 minutes 
or until sugar is melted and fruit is tender. Pour into shallow pans to %-1 in. 
Place in preheated 170 degree oven for about six hours. 



iPICED PEACHES 



1 pint vinegar 1 qt. sugar 

1 bag spices 



Marion Smith 
Buckhorn B.W. 



Boil together in large pan - add firm, peeled peaches. Cook until tender. 
Put peaches in sterilized jars. Continue cooking syrup - pour over peaches 
and seal. 



PEACH PRESERVES 



Judy Blythe 
Galatia 



2 quarts equal 3 pints 2 qts. peaches sliced 

4 tablespoon lemon juice 6 cups sugar 

Combine and let stand overnight. Slowly bring to boil. Boil gently until 
fruit is clear looking and syrup thick, about 40 minutes. Syrup gets thicker 
when cool, (test) 



PUNCH (25 SERVINGS) 



Myra Davis 
Meherrin 



2 small boxes or 1 large lime jello 2 cup cold water 

4 cups boiling water 1 8 oz. bottle real lemon juice (green 

bottle) 
1 1/2 cup sugar 46 oz. can unsweetened pinapple juice 

Dissolve jello in boiling water, add sugar and stir until dissolved. Add cold 
water, lemon juice, pineapple juice. Freeze in plastic container. When ready 
to serve let thaw to icy stage then add: 

1 qt. coldgingerale 1 pt. lime sherbet 

EVERGREEN PUNCH 

Lynn Byrum 
Menola 

2 cups sugar 2 pkgs. lime Kool-Aid 

2 qts. warm water 1 46 oz. can pineapple juice 

1 qt. gingerale 

Dissolve sugar in water. Cool. Add lime Kool-Aid, pineapple juice and 
gingerale. Pour over ice. Yields 30 servings. 



HELLO DOLLIES 



Debbie Liverman 
Woodland 



1 stick butter 1 pkg. chocolate chip morsels 

1 cup graham cracker crumbs 1 cup nuts 

1 cup flaked or shredded coconut 1 can Eagle Brand milk 

Melt butter, add all ingredients but milk. Pour milk over mixture. Bake at 
325 degrees for 30 minutes. 



BROWNIES 



Wanda Byrum 
Menola 



Preheat oven to 350 degrees. Melt 5 Tbs. butter insaucepan over low 
heat. Add Vz cup sultana cocoa, sitr until blended. Remove from heat. In 
bow, beat 2 eggs and 1 cup sugar together , until thick and lemon colored. 
Add 1 tsp. vanilla and chocolate mixture. Beat well. Stir in V2 cup sifted 
flour and % tsp. salt until blended. Pour into greased pan. Sprinkle % cup 
chopped nuts (if desired). Bake 30 to 35 minutes. Cool. Yield 16 brownies. 

252 



CHERRY PUFF 



253 



Myra Davis 
Meherrin 



2 pkg. 3 oz. cherry jello 
1 large cottage cheese 



1 medium jar cherries, drained 

1 small can crushed pineapple, 

drained 
1 large cool whip 



Blend cottage cheese and dry jello. Add sliced cherries and pineapple. 
Mix in cool whip. Let set overnight. 



CREAM CHEESE PIE 



Eva Jo Marshall 
Early's 



1 cup graham cracker crumbs 
V-i cup melted margarine 

8 oz. softened cream cheese 



1 can Eagle brand milk 
1 /2 cup reconstituted lemon juic 

(measure accurately) 
1 teaspoon vanilla flavoring 
1 can (15 oz.) chilled cherry pie filling 



Mix graham cracker crumbs and margarine throughly in 9 inch pie pan. 
Press firmly and evenly over bottom and sides to form crust. Chill. Beat the 
cream cheese until light and fluffy. Add the Eagle brand and blend 
thoroughly. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 3-4 
hours, or till firm (don't freeze). Top with chilled cherry pie filling before 
serving. Serves 8. 



CHOCOLATE CHESSE PIE 



Ann Liverman 
Woodland 



Vi stick butter 
1 14 cups sugar 
3 T. cocoa 

Sift sugar and cocoa together, 
for about 40-45 minutes. 



1 t. vanilla 

2 eggs 

1 small carnation milk 



lix all ingredients. Bake at 350 degrees 



CHOCOLATE PIE 



4 eggs 

2 cups sugar 

2 cups milk 



Rose Brickhouse 
Early's 



5 tablespoons cocoa 

3 tablespoons butter 

1 teaspoon vanilla 

5 tablespoons flour 



Cook over medium heat until thick. Mix and pour into a baked pie crust. 



254 



COCONUT PIE (W/O CRUST) 



Jean Vaughan 
Early's 



V2 stick of margarine or butter 1 cup coconut 

2 eggs 1 large can of milk 

1 cup sugar 1 teaspoon vanilla 

Sprinkle coconut. Melt margarine in pie pan. Mix eggs, sugar, coconut, 
vanilla and mix together. Swish margarine around pie to pan to grease. Pour 
ingredients in pie pan. Bake 10 minutes at 350 degrees or until done in 
center. 



CREAM CHEESE BALLS 



3 ozs. of cream cheese Vi teaspoon vanilla 

2V2 cups of 10x powdered sugar dash of salt 

% cup nuts 

Mix and make balls. Roll in pecans or walnuts. 



Gay Harrell 
Early's 



CHOCOLATE PEANUT BALLS 



Donna Young 
Early's 



1 lb. margarine 1 ts. vanilla 

2 cups peanut butter % lb. pariffin 

3 boxes conf 10x sugar 1 bag (6 oz.) semi-sweet Choc. Chips 

Let butter soften, cream peanut butter and margarine. Add sugar and 
vanilla. Work in good. Make into small balls. Melt pariffin and chocolate 
together in double boiler. Dip balls in chocolate with tooth pick or cake 
tester and drop on paper. These can be frozen. 



PEANUT BUTTER CREAMS 



Jennifer Askew 
Early's 



'A cup confectioners sugar Vz cup sweetened condensed milk 

1 cup chocolate chips 1 cup peanut butter 

First put confectioners sugar, chocolate chips, milk and peanut butter in 
bowl. Stir together. Drop pieces on waxed paper and chill. Last, eat your 
candy. 



255 



CHERRY COBBLER 



Penny Rawls 
Menola 



1 large can of cherry pie filling (21 oz. 
other fruit pie filling may be used 



teaspoon lemon juice 
% cup water 
1 pkg. of orange danish rolls 



Empty pie filling into casserole. Add water and lemon juice; stir. Top with 
orange danish rolls and bake until golden brown. 20 to 30 minutes. Bake at 
400 degrees. Top with icing. Serve warm. 



M&M COLOR COOKIES 



Becky Young 
Early's 



x. shortening 
cup brown sugar 
ts. vanilla 
ts. salt 
ts. water 



% cup sugar 

1 c. 2 tbls. flour 

V2 ts. soda 

% ts. water 

% cup plain M &M's 



Blend shortening and sugars. Beat in vanilla water and egg. Sift 
remaining ingredients together and add to sugar and egg mixture. Mix well. 
Stir in M & M's. Drop with tbs. onto ungreased cookie sheet bake at 375 
degrees until brown. Makes 3 dozen. 



OATMEAL DROP COOKIES 



Sue Vaughn 
Early's 



c. shortening (margarine) 

c. brown sugar (free of lumps) 

egg 

c. rolled oats (slow-cooking) 

c. plain flour 



1 teaspoon baking powder 

% teaspoon salt 

V2 teaspoon vanilla 

V? tablespoon vinegar 

% cup raisins 



Cream shortening 2 minutes. Add brown sugar and cram 3 minutes. Add 
egg and beat one minute at high speed. Add rooled oats. Sift together flour, 
baking powder, salt and add beating at high speed. Stir in remaining 
ingredients. Drop by teaspoonfuls on an ungreased cookie sheet. Bake at 
375 F. for 10 to 12 minutes. 



256 



SEAFOAAA CANDY 



Laurie Young 
Early's 



3 cups sugar 2 egg whites 

'.• c. light corn syrup Va tsp. salt 

'; cup water V2 tsp. vanilla 

1 cup nuts (optional) 

Boil sugar, syrup, and water together until it will form a hard ball when 
dropped in water. Beat egg white. Stir continually until mixture passes 
glossy stage. Add nuts, vanilla; continue to beat until mixture will hold stiff 
peaks. Drop by spoonful on wax paper. 



QUICK NUT FUDGE 



Kim Harrell 
Early's 



1 lb. conf. 10x powdered sugar 6 tablespoons butter or margarine 

v ? cup cocoa 4 tablespoons milk 

'4 tsp. salt 1 tablespoon vanilla 

1 cup chopped pecans or walnuts 

Combine all ingredients except nuts in top of double boiler. Place over 
simmering water and stir until smooth. Add nuts and mix. Spread quickly in 
butter 9x5" loaf pan. Makes 2 doz. pes. 



RICE PUDDING 



Karen Dickerson 
Woodland 



2 c. rice (cooked) 1 c. raisins (optional) 

3 c. milk nutmeg (optional) 
*A c. sugar (brown or granulated) 3 eggs 

Mix rice, sugar and milk in large bowl. Beat eggs separately, then add to 
rice. Place mixture in baking dish. Sprinkle with nutmeg. Place baking dish 
in pan with water. Bake at 350 degrees for 30 minutes. 



MUFFINS 



Johnna Dickerson 
Woodland 



1 c. sifted flour 1 egg 

1 T sugar V, c. milk 

2 T. melted margarine 

Preheat oven to 400 degrees. Mix flour and sugar in a bowl. Make a wel 
Then add egg, milk and margarine. Beat well. Bake 20 to 25 minutes. 



DOUGHNUTS 



257 



Johnna Dickerson 
Woodland 



4 c. sifted flour 

4 tsp. baking powder 

1 tsp. nutmeg 

Vi tsp. cinnamon 



1 c. sugar 

2 eggs 

1 c. milk 
pinch of salt 

2 T. shortening 



Mix flour, baking powder, nutmeg, cinnamon and salt in large mixing 
bowl. Cream eggs, shortening and sugar, then add to dry ingredients. Beat 
well. Add milk alternately. Stir well. Roll lightly on floured board V? inch 
thick. Fry in hot grease. Sprinkle with powdered sugar. 



DATE DELIGHT 



Susan Cooke 
Potecasi 



1 stick margarine 
1 cup sugar 
1 egg 



1 cup chopped 

2 cups Rice Krispies 

1 cup chopped dates 



Mix margarine, sugar, egg and dates in saucepan. Cook together for 10 
minutes (time from the minute you place pan on the hot eye, not when it 
starts cooking.) Remove from heat add nuts and Rice Krispies. Drop by 
teaspoon on wax paper. When cool enough to handle, roll into balls. Put 
fine coconut or powdered sugar in a bag and shake balls in it. 



CONGO COOKIES 



Dawn Parker 
Mt. Tabor 



1 box light brown sugar 
1 stick butter 
3 eggs 



2 ? A cups flour 
1 cup nuts 
1 pkg. semi sweet chocolate chips 6 

oz. 
1 t. vanilla flavoring 



Cream sugar and butter. Add eggs, flour and vanilla. Mix well. Fold in 
nuts and chocolate chips. Bake in 325 degree oven for 30 minutes. 



258 



OVENLESS CHOCOLATE COOKIES 



Bonnie Godwin 
Mt. Tabor 



1 cup sugar % c. water 

3 T. cocoa Vi c. peanut butter 

' i c. dry milk 1 V2 c. rolled oats 

2 T margarine 1 t. vanilla, if you like 

Mix sugar, cocoa, dry milk; margarine and water in a pan. Bring to a boil; 
stir and boil 2 minutes. Remove from heat and add peanut butter. Stir until 
peanut is melted. Add rolled oats. Add vanilla, mix well. Drop by spoonfuls 
on waxed paper. Let cool before serving. Makes 24 cookies. 



AA&M COOKIES 



Dawn Parker 
Mt. Tabor 



1 cup crisco 2 eggs 

1 cup brown sugar 2 cups & tbs. all purpose flour 

x h cup gran, sugar 1 tsp. soda 

1 tsp. vanilla 1 tsp. salt 

M> tsp. water 1 14 cups M & M plain choc, candy 

Blend crisco and sugars. Beat in vanilla and water and eggs. Sift 
remaining dry ingredients together and add to the sugar and egg mixture. 
Mix well. Stir in M & M's. Drop from teaspoon onto ungreased cookie 
sheet. Bake at 375 degrees for 1012 minutes or until golden brown. Makes 
about 3 dozen cookies. For additional color, press extra M & M's into 
cookies before baking. 



DATE FINGERS 



Linda Barber 
Menola 



1 egg 8 oz. package dates 

1 stick butter or margarine 2 cups rice crispies 

1 cup sugar 1 cup nuts 

1 teaspoon vanilla 

Cut dates in small pieces. Combine everything except rice crispies and 
nuts Cook until ti comes to a soft boil. Boil about two minutes. Remove 
from stove and add rice crispies crispies and nuts. When cool enough to 
work with, roll in desired shapes. Then roll in powdered sugar or coconut. 



DATE BARS 



259 



Kay Barber 
Menola 



% cup flour (plain) Vi teaspoon salt 

Va cup melted butter 1 cup chopped nuts 

V? teaspoon baking powder 1 cup chopped nuts 

2 eggs, well beaten 1 cup chopped dates 

Sift flour, add baking powder and salt. Combine with brown sugar. Add 
melted margarine to the beaten eggs and combine with dry ingredients. 
Add chopped nuts and dates. Turn into well greased pan. Bake at 350 
degrees about 30 minutes. Cut in bars while hot. 



BISCUITS 



Sharon Whitley 
Buckhorn 



2 cups self rising flour, unsifted V2 cup shortening 

% cup milk 

Place flour in bowl, cut in shortening with a pastry blender or two knives. 
Add milk all at once. Mix lightly with fork. Turn dough onto floured surface, 
kneed slightly. Pat a roll into desired thickness, about V2 of an inch. Cut out 
biscuits. Place on baking sheet. Bake at 400 degrees for 12 to 15 minutes. 
Butter and serve. Yields about 15 to 20 servings. 



PECAN CRISPIES 



Kay Barber 
Menola 



2 sticks butter or margarine 2 eggs 

2"? cups flour (all purpose) % teaspoon salt 

2 '6 cups brown sugar '/? teaspoon soda 

1 cup chopped nuts 

Cream butter and sugar; add beaten eggs and beat until blended. Add 
sifted dry ingredients and chopped nuts. Drop from teaspoon on greased 
cookie sheet, leaving space between for cookies to spread. Bake at 275 
degrees. Makes about 5 dozen. 



PECAN PIE 



Linda Barber 
Menola 



V? cup butter or margarine 3/ 4 cup corn syrup 

1 cup sugar 'A teaspoon salt 

3 eggs, slightly beaten 1 teaspoon vanilla 

1 cup chopped pecans 

Cream butter; add sugar gradually and cream together until light and 
fluffy. Add remaining ingredients and blend well. Pour into pastry shell. 
Bake at 375 degrees 40 to 45 minutes. 



260 



CHOCOLATE PUDDING 



Sonnie Godwin 
Mt. Tabor 



5 T corn starrh 3 cups milk 

Va t. salt % cup golden syrup 

''. cup sugar 3 squares (3 o/. 1 unsweetened 

chocolate, shaved 
1 t vanilla 

Combine corn starch, salt, and sugar. Gradually add milk, add golden 
syrup and chocolate. Heat to boiling over direct heat and then boil gently 
1 '/. minutes, stirring constantly. Acid vanilla. Pour into dessert dishes. Serve 
cold with whipped cream. Makes 4 cups or 8 servings. 



CHARCOAL STEAK 



Sandy Whitley 
Buckhorn 



1 lb of steak porterhouse or T bone 1 V% tablespoons worchestershire sauce 

'/'-: cup prime choice steak sauce 2 dashes salt 

Mix steak sauce and worchestershire sauce and salt together Rub this 
mixture on both sides of steak and let stand on steak for 30 minutes. Then 
preferably cook on charcoal grill outside, for 4 minutes on one side and then 
four minutes on the other side. This will give you a medium rare steak. For a 
well done steak, you can cook the steak more on both sides. 



\G! 



Debbie Liverman 
Woodland 



1 hen or 2 Ig. fryers, salted 1 con bean sprouts 

1 bunch celery 2 small jars sliced pimento 

4 big white onions or equivalent 2 or 3 tbs. soy sauce 

1 stick margarine or butter dark karo syrup to taste 2 3 tbs. 

Cook chicken until tender. Cut into good size chunks. Cook celery in 
chicken stock until tender. Saute onions in butter. Add bean sprouts, sliced 
pimentos, chicken, soy sauce, karo syrup, to celery, chicken broth. Season 
to taste. Add onions, thicken with corn starch. To serve, pout chow mein 
over rice and top with Chinese noodles. 



CHILI 



Karen Dickerson 
Woodland 



1 lb. hamburger 1 large minced onion 

2 c. tomato juice chili powder, salt & pepper to taste 

Mix all ingredients together. Cook slowly until it thickens, Stir often. 
Serve hot, over hot dogs, hamburgers, pinto beans, navy beans, pork 'n 
beans, and fritoes. 



QUICK ONE-BOWL COCOA CAKE 



261 



Gay Curie 

Rill kill KM 



6 tablespoons cocoa 

2 cups flour 

1 Vi cups sugar 

1 teaspoon soda 



1 teaspoon baking powder 
Va teaspoon salt 

2 eggs 

% cut butter, melted 

1 cup cold water 



Preheat oven to 350 degrees F., a moderate oven. Sift first six ingredients 
into mixing bowl. Add the rest all at once. Beat well. Bake in two greased 
and floured 8-inch layer pans for 40 minutes. Use chocolate Butter Frosting 
or Mocha Icing between layers and on top. 



OLD FASHIONED CABBAGE SLAW 



1 t. salt 

% t. pepper 

V? t. dry mustard 

Vi t. celery seeds 

2 T. sugar 



Michelle Newbern 
Buckhorn 
T. chopped pimiento 
grated onion 
T. vegetable oil 
cup white vinegar 
cups finely chopped cabbage 
cup chopped green pepper 
grated carrot 



Place all ingredients in order given, mix well, cover and chill thoroughly. 
Garnish with olives if desired. This makes four servings. 



PECAN COOKIES 



Cathy Earley 
Harrellsville 



1 cup butter 

2 eggs 

2 cups chopped pecans 



2 

3% 

2 



cups brown sugar 
cuds sifted flour 
tsp. vanilla 



Cream butter and sugar. Beat in eggs. Add flour, one cup at a time mixing 
well after each addition. Mix in vanilla and pecans. Shape in logs about 2 
inches thick. Wrap in freezer foil and freeze. Slick Va inch thick while still 
frozen and bake at 375 degrees on greased cookie sheet. Baking time 15 to 
20 minutes. 



COCOA COOKIES 



Rhonda Byrum 
Menola 



Vz cup cocoa 

4 tsp. salt 

1 14 cups sugar 

1 cup butter 

3V2 cups all purpose flour 



Vz cup milk 

1 egg 

1 V2 tsp. baking powder 

1 tsp. vanilla 



Stir dry ingredients. Combine butter, milk, egg and vanilla to make soft 
dough. Shape into two rolls and chill. Cut into V2 inch slices and bake at 350 
degrees for 12 to 15 minutes or until done. 



CHOCOLATE PIE 



Linda Lowe 
Harrellsville 



2 tablespoons Hersey cocoa 

2 tablespoons flour 

1 cup sugar 

1 cup evaporated milk 



% cup water 

1 teaspoon vanilla flavoring 

1 tablespoon margarine or butter 

2 eggs (separated) 



Mix flour, cocoa, and sugar until well mixed, add part of the milk and stir, 
add egg yolks stir and add remainder, milk, water, vanilla, stir until well 
mixed. Cook over medium heat constantly stirring until well thickened. Add 
butter to filling and pour into baked pie shell and cover with beaten egg 
whites. Bake meringue at 350 degrees until light brown. 



262 



CORN PUDDING 



263 



Kathy Whitley 
Buckhom 



4 eggs 

1 cup sugar 

1 quart corn 



1 % cup milk 

1 tsp. flour 

V2 stick butter 

Vz tsp. salt 



Beat eggs and sugar, add corn, and salt. Mix flour in milk, stir in. Dot 
butter. Stir once after butter melts. Pour in casserole dish. Place casserole 
in shallow pan of water V2 inch deep. Bake in 450 degree oven for 10 
minutes or until slightly brown. Then bake at 350 degrees for 30 minutes. 
Test in center with knife to know when custard is cooked. 



PUMPKIN BREAD 



Beth Taylor 
Christian Harbor - Harrellsville 



3 


cups sugar 


y 2 


t. ground cloves 


1 


cup salad oil 


1 


t. ground cinnamon 


4 


eggs, beaten 


1 


t. ground nutmeg 


1 


(1-lb.) can pumpkin (2 cups) 


1 


t. ground allspice 


3 1 /2 


cups all-purpose flour 


% 


cup water 


1 


t. baking powder 


1 


t. vanilla flavoring 


2 


t. soda 


1 


cups nuts 


2 


t. salt 


1 


c. raisins 



Combine sugar, oil, and beaten eggs, add pumpkin and mix well. Sift 
together dry ingredients and add to pumpkin mixture. Add water, beat 
thoroughly. Add nuts and raisins. Mix well and pour into greased loaf pans. 
Bake at 350 degrees for 1 hour. Yield 3 small loaves. 



POPCORN BALLS 



Betty Ann Byrum 
Menola 



1 cup light corn syrup 
V2 cup sugar 



1 pkg. (3 oz.) jello gelatin (any flavor) 
V2 lb. salted peanuts - chopped 

(optional) 
9 cups popped popcorn. 



Combine syrup and sugar. Bring to a boil and remove from heat. Add 
gelatin and stir. Add nuts and pour over popcorn mixing well. Shape into Vi 
inch balls. Yields 4 dozen. 



CHOCOLATE FUDGE 



2 c. sugar 

1 c. evaporated milk 



T. cocoa 
t. butter 
t. vanilla 



Jackie Chinsalo 
Winton G.A. 



Mix ingredients well. Cook over medium heat until a soft ball forms in 
cold water. Beat and pour in greased dish. Cut while warm. 



264 



SHRIMP CREOLE 



Mrs. Finton Warren 
Meherrin 



% cup vegetable oil 

54 cup chopped onion 

V? cup sliced celery 

I/2 cup chopped green pepper 

1 clove garlic (optional) 



2 (8 oz.) cans tomato sauce 

1 tsp. salt 

% tsp. pepper 

Va tsp. chili powder 

1 lb. cooked shrimp 

4 cups cooked rice 



Cook vegetables and garlic in vegetable oil. Mix in tomato sauce and 
seasonings. Simmer 15 minutes. Add the shrimp, and heat thoroughly. 
Serve over hot cooked rice. Makes 4 servings. 



CHOCOLATE FUDGE 

Kim Piland 
Winton 

2 c. sugar % c. light Karo syrup 

V2 cup milk 2 squares unsweetened chocolate 

(melted) 

Combine these 4 ingredients in sauce pan and bring to a full boil Boil just 
2 minutes. Cool and beat sightly. Add 1 t. vanilla and 1 c. chopped pecans 
and dash of salt. Beat 1 minute. Pour into buttered pan and cut into squares 
when hardened. 



CHOCOLATE CAKE PUDDING 



Betsy Cooke 
Potecasi 



Cake: 



3 A cup sugar 

1 cup all-purpose flour 
Va tsp. salt 

2 tsps. baking powder 



V2 cup granulated sugar 
Va cup cocoa 



2 Tbsps. cocoa 
V2 cup milk 

3 tbsps. butter, melted & cooled 
1 tsp. vanilla , 



Topping 



Vz cup brown sugar 
1 V2 cups water 



Sift sugar, flour, salt, b. powder & cocoa together into a 9-inch square 
baking pan. Stir in milk, butter & vanilla. Spread batter in pan. Mix topping 
sugars and cocoa, and sprinkle over batter. Pour water over all and bake in 
350 degree oven 45 minutes or until top springs back when lightly touched. 
Serve warm or cool with cream or sour cream. Serves 6 to 8. 



265 
CHEESE TWIST 

Jeanne Williams 
Winton 

2 /3 c. sharp cheese 14 c. butter 

1 V3 c. flour salt and red pepper to taste 

Combine and work in a dough. Press through a cookie press on a baking 
sheet. Bake 400 degrees, 10 minutes. Makes 4 dozen. Store air tight. 



IMPOSSIBLE PIE 



Holli Carter 
Ahoskie 



4 eggs well beaten 1 tsp. vanilla 

1 3 /4 cup sugar 2 cup milk 

V2 cup self-rising flour 7 oz. coconut (fresh of Angel Flake) 

!4 stick melted butter 

Mix sugar and flour. Add beaten eggs and remaining ingredients. Pour 
into greased 9 inch aluminum foil pie tins. Bake 350 degrees until brown on 
top - about 35 minutes. 



COCONUT PIE 



Linda Lowe 
Harrellsville 



3 eggs 2 tablespoon flour 

1 cup sugar 54 stick butter 

1 cup coconut milk to thin 

Combine all ingredients and put into uncooked pie shell. Preheat oven to 
350 degrees. Cook until golden brown. 

CHERRY-O CREAM CHEESE PIE 

. _ . , Jackie Chinsalo 

1 9-in. crumb crust .... 

1 pkg. (8 oz.) cream cheeze softened at 

room temperature 54 c. lemon juice (measure accurately. 

1 can Eagle Brand Sweetened Con- Do not use lemon extract. If frozen 

densed Milk (not evap. milk) lemon juice is used, reconstitute to 

1 can (1 lb. 5 oz.) chilled Comstock regular strength.) 

Cherry Pie-Filling 1 t. vanilla extract 

Mix all ingredients well (except the Cherry Pie-Filling). Pour into pie crust. 
Pour Cherry Pie Filling on top and refrigerate. 



CHEESE COOKIES 



Beatrice Langley 
Ahoskie 



2 cups sharp cheese 1 cup plain flour 

1 stick butter 1 cup chopped nuts 

Mix ingredients. Roll into long roll. Refrigerate overnight. Cut in thin 
slices and bake in 350 degree oven until brown. Makes 6 to 8 dozen cookies. 



266 



STRAWBERRY MINUTE PIE 



Terri Parker 
Mt. Tabor 



1 unbaked pie shell 
1 pkg. (3 oz.) strawberry flavored 
gelatin 



1 cup boiling water 



1 pkg. (16 oz.) frozen sweetened 
sliced strawberries (unthawed) 



Stir gelatin and water in bowl until thoroughly dissolved. Add 
strawberries. Break strawberries up with a fork. When fruit mixture is 
parially set, pour into cooled baked pie shell. Chill in refrigerator until filling 
is set. Just before serving, top with whipped cream or ice cream. Garnish 
with fresh strawberries, if you like. 



FRUIT CRISPS 



Phyllis Ricks 
Rich Square 



2 cups Product 19 cereal 

1 3 A cups all-purpose flour 

Vi teaspoon baking soda 

Vi teaspoon salt 

1 cup margarine, softened 



1 cup granulated sugar 

% cup firmly packed brown sugar 

1 egg 

1 teaspoon vanilla 

1 cup finely cut candied fruits 



Measure Product 19. Crush to 1 cup. Set aside. Stir together flour, soda 
and salt. Mix in Product 19. Set aside. Place margarine, granulated sugar 
and brown sugar in large mixing bowl. Beat until smooth. Add egg and 
vanilla. Beat well. Stir in candied fruits and dry ingredients, mixing until well 
combined. Drop by level measuring tablespoon onto ungreased baking 
sheets. Bake in oven at 350 F. about 12 minutes, or until lightly browned. 
Cool slightly before removing from baking sheets. Place on wire racks. 
Yield: about 4 dozen cookies, 2/4 inches in diameter. Variations: In place of 
mixed fruits, use 1 cup of any of the following, if desired: finely cut dried 
pitted prunes, apricots or pitted dates: seedles raisins or currants. 



PINEAPPLE DELIGHT 



(ideal to serve at small get-together) 



Betsy Cooke 
Potecasi 



Split glazed doughnut in half. Place cut side up in a large broiler pan. Top 
doughnut with 1 slice of pineapple, 2 dots of margarine or butter, and 
sprinkle on brown sugar. Put in broiler or oven and heat until brown sugar 
bubbles. Remove from oven, place on serving dish. Top with a large scoop 
of vanilla ice cream; serve immediately. 



PEANUT BUTTER BALLS 



267 



Kim Brinkley 
Ahoskie 



3 1 lb. boxes of 10x sugar X A lb. paraffin wax 

1 lb. soft butter or margarine 1 6 oz. semi-sweet chocolate chips 

1 cup of peanut butter 

Mix sugar, butter and peanut butter well. Roll into small balls. Melt 
paraffin wax and semi-sweet chocolate chips in a double boiler on the 
stove. Dip peanut butter balls in chocolate mixture and drop on wax paper. 



CHOCOLATE COOKIES 



Holli Carter 
Ahoskie 



Vi cup shortening Vi tsp. soda 

14 cup brown sugar % cup milk 

1 egg 2 squares melted chocolate 

2 cup flour V 2 cup nuts 
V2 tsp. salt 1 tsp. vanilla 

Cream shortening and add sugar, well beaten egg and flour. Add milk 
alternately. Then chocolate. Drop on greased baking sheet and bake until 
brown. Cool for 5 minutes. 



CONGO SQUARES 



Debbie Overton 
Ahoskie 



2% cup flour 1 tsp. vanilla 

% cup butter or margarine 1 cup nuts 

1 lb. box It. brown sugar 1 12 oz. pkg. of choc, bits 

3 eggs 

Melt butter and sugar in pan over low heat, cool, put in large bowl, add 
eggs 1 at a time, add vanilla, nuts and choco. bits. Pour in 9 x 13 inch pan. 
3ake in 350 degree oven about 25 minutes. 



CHOW MEIN NOODLE CANDY 



Kelli Dills 
Ahoskie 



1 pkg. butterscotch morsels heated 
(melted) in double boiler 

Remove from heat. Immediately add: 

1 cup chow mein noodles 1 cup salted peanuts (Spanish nuts 

are best) 

Mix and spoon onto a slightly greased cookie sheet. 



268 



PECAN BALLS 



Shelia Conner 
Rich Square 



2 boxes powdered sugar, sifted 
1 pound pecans, chopped 



1 can Eagle Brand milk 

2 teaspoons maple or almond 
flavoring 

1 stick margarine, melted 



Mix all ingredients and chill. Shape in small balls and dip in the following 
chocolate mixture with a toothpick. Mix: 



% block household wax 



1 small bag semi-sweet chocolate bits 
1 V2 blocks hersheys chocolate 



Melt in top of double boiler. 



NUT 



3 tbsp. corn syrup 
V2 cup evaporated milk 
1 tsp. vanilla 



Mary March Baker 
Ahoskie 

1 cup chopped nuts 
2V2 cups vanilla wafers 

1 6 oz. pkg. semi-sweet chocolates 



Combine chocolate syrup and milk in saucepan and stir until mixed well. 
Let stand V2 hour or until room temperature. Add crushed vanilla wafers 
and nuts. Roll in balls by hand and then roll in additional crushed nuts. 
Yields 4 to 5 dozen. 



ADVENTURE COOKIES 



Kim Piland 
Winton 



1 c. butter 



2 c. chopped dates 
1 V2 c. granulated sugar 



Bring to a boil and boil 1 to 2 minutes, stirring often. Take from heat and 
add: 



2 well beaten eggs 
Cool 1 minute, then add: 



2 t. milk 
1 t. vanilla 



V2 c. chopped nuts 



4 c. rice krispies 



Then cool. When cool, roll in small balls and roll in flaked coconut or 
chopped nuts. Keep in refrigerator. 



RICE KRISPIES BALLS 



269 



Cathy Earley 
Harrellsville 



1 stick butter 1 cup chopped nuts 

% cup sugar 1 beaten egg 

1 small box dates 

Bring above ingredients to a rolling boil, stirring constantly until thicken. 
Remove from stove, add 1 tsp. vanilla, 214 cups rice krispies. Mix well, let 
cool. Roll into small balls, then in angel flake coconut mixed with 1 cup 
powdered sugar. 



PEANUT BRITTLE 



Mary March Baker 
Ahoskie 



2 cups sugar 1 cup dark Karo syrup 

14 cup hot water 2 cups raw peanuts 

1 tbsp. baking soda (free of lumps) 

Cook sugar, karo syrup and hot water until it spins a thread and then add 
the raw peanuts. Cook this until it is in the crunch stage. Put the baking 
soda in and beat for a few minutes. Pour into a buttered cookie sheet. Break 
in pieces when cool. 



QUICK PEANUT BUTTER COOKIES 



Terri Parker 
Mt. Tabor 



1 pkg. yellow cake mix 2 eggs 

1 cup chunk-style peanut butter % cup water 

V* cup soft butter 

Mix Vi pkg. cake mix and other ingredients with a spoon or electric mixer 
until smooth. Blend in remaining V2 pkg. cake mix. Mix thoroughly. Drop 
dough by teaspoons about 3 inches apart on ungreased baking sheet. With 
a fork dipped in flour, flatten rounds of dough by pressing a crisscross 
design on top of each cookie. Bake in 375 degree oven for 8 to 10 minutes, 
or until a light golden brown. Makes 4 to 5 dozen cookies. 



NEVER FAIL POUND CAKE 



Ann Clayton 



3 sticks margarine 3 cups cake flour 

3 cups sugar 1 cup milk 

5 large eggs 2 teas, lemon extract 

Cream margarine, adding sugar gradually. Add eggs, one at time, beating 
after each addition. Add flour and milk alternately; stir in extract. Bake for 1 
hour at 325 and bake 30 minutes. DO NO OPEN OVEN DOOR during 
baking. Yields 20 servings. 



270 



CHERRY WINKS 



Jeanne Williams 
Winton 



3 /« c. crisco 

1 c. sugar 

2 eggs 

2 T. milk 

1 t. vanilla 



2'/4 c. flour 

1 t. baking powder 

Vi t. soda 

% t. salt 

1 c. nuts 



Cream together Crisco and sugar. Beat eggs in one at a time. Mix 
remainder of ingredients. Crush 2Vz c. corn flakes and roll a small spoonful 
in corn flakes. Place on a greased pan, place % of a cherry in center of each 
one. Cook 12 to 15 minutes, until brown in oven at 375. 



RED VELVET CAKE 



Mary Ellen Fairless 
Christian Harbor - Harrellsville 



1 Vi cups sugar 

2 cups cooking oil 

2 eggs 

1 tsp. vinegar 

1 tbsp. red food coloring 

2'/2 cups all purpose flour 

1 tsp. soda 



1 cup buttermilk 

2 tsp. vanilla 

V2 cup margarine 

1 8 oz. pkg. cream cheese 

1 box confectioners sugar, sifted 

1 cup chopped nuts 

1 tsp. cocoa 



Cream the sugar and oil well, then add the eggs, one at a time, beating 
well after each addition. Beat in the vinegar and food coloring. Sift the flour 
with the soda and cocoa, then add the flour mixture alternately with the 
buttermilk to the egg mixture. Stir in 1 teaspoon vanilla. Blend thoroughly 
and pour into 2 greased and floured layer cake pans. Bake in a preheated 
350 degree oven for 35 minutes or until cake tests done. Combine the 
margarine with the cream cheese and cream until thoroughly blended. Beat 
in remaining vanilla and confectioners sugar until of spreading consistency, 
then fold in nuts. Spread frosting over layers. 



CAROLINA LEMON POUND CAKE 



Vickie Landrum 
Rich Square 



Heat oven to 350. Grease and flour bundt pan or tube pan. Prepare 
Lemon Cake Mix as directed on package except use 2 tablespoons less 
water. Add V2 cup finely chopped nuts. Bake 45 to 55 minutes. Cool 10 
minutes, remove from pan. Glaze with Lemon Glaze, dust , with 
confectioners sugar. 

Lemon Glaze: Beat 1 V2 cups lemon frosting mix (dry), 2 to 3 tablespoons 
hot water and 1 tablespoon light corn syrup until smooth. Stir in 1 to 2 
teaspoons water if necessary. 



271 



Beatrice Langley 
Ahoskie 



UPSIDE DOWN FUDGE CAKE 



1 cup flour '/ 2 tbs. cocoa 

% cup sugar 2 tbls. butter 

V2 cup milk 1 teas, vanilla 

% cup nuts optional 

Mix: 

1 cup flour Y 2 tbls. cocoa 

3 A cup sugar 2 tbls. butter (melted) 

1 /2 cup milk nuts 

Pour into buttered square cake pan. Make a sauce by mixing together the 
following: 

Vz cup white sugar 5 tablesp. cocoa 

V2 cup brown sugar 1 cup hot water 

Pour this sauce over batter hot, just stirred together. Bake in hot oven 400 
for 30 minutes. DO NOT OPEN OVEN door while baking. Let cool 20 
minutes in pan before cutting in squares and flopping ove in plates. Serve 
hot. 



MISSISSIPPI MUD CAKE 

Mary Ellen Fairless 
Christian Harbor - Harrellsville 

1 cup margarine 1 V2 cups self-rising flour 

2 cups sugar 1 V2 cups coconut 

2 tbsp. cocoa 1 V2 cups chopped nuts 

4 eggs 1 tbsp. vanilla 

1 large jar marshmallow creme 

Cream the margarine with the sugar and cocoa until light and fluffy. Add 
eggs one at a time, beating well after each addition. Beat in flour and 
coconut and stir in nuts and vanilla blending well. Pour batter into a 9 x 13 x 
2 inch greased baking pan. Bake in preheated 350 degree oven for 30 
minutes or until cake tests done. Remove from oven and spread 
marshmallow creme over top of cake. Cool. 

Frosting 

V2 cup margarine V3 cup cocoa 

1 box confectioners sugar % cup sweetened condensed milk 

Cream the margarine with the confectioners sugar and cocoa. Beat in 
milk to spreading consistency and frost cooled cake. 



272 



JEWISH CAKE 



Debbie Overton 
Ahoskie 



1 pkg. yellow cake mix 

1 pkg. vanilla instant pudding (3 oz. 

1 cup milk 



Vi cup oil 
4 eggs 
1 tsp. vanilla 



Mix together above ingredients as listed. Add 1 pkg. grated german 
sweet choc. Pour into greased tube pan. Pour 1 package semi-sweet choc, 
bits. (6 oz.) over cake batter. Bake 1 hour at 350 in 10 inch tube pan. Leave in 
pan to cool. 



CARROT CAKE 



Shelia Conner 
Rich Square 



2 cups sugar 

2 cups flour 

1 teaspoon cinnamon 

1 Vi cups cooking oil 



eggs 

cups grated carrots 

teaspoon vanilla 



1 cup pecans 



Grease and flour tube pan. Preheat oven to 300-325. Sift flour, sugar and 
cinnamon together. Beat in eggs and oil. Stir in grated carrots, flavoring and 
nuts. Bake 1 V2 hours. Ice with Cream Cheese Icing. 

Cream Cheese Icing 



V2 stick soft margarine 
2 teaspoons vanilla 



box confectioners sugar 

8 oz. pkg. cream chesse, softened 



Mix all ingredients together and blend well, then spread over carrot cake. 
ECONOMICAL PUNCH 

Malinda Britton 
Ahoskie 

1 large can unsweeted pineapple juice 
6 cups sugar 
4 qts. cold water 



ozs. Citric acid 

large can unsweeted orange juice 

qts. boiling water 



Pour 2 qts. boiling water over acid using glass bowl or pitcher. When 
water cools add other ingredients and 4 qts. cold water. Add ice. Makes 2 
gallons. 



CREAMY HOT CHOCOLATE 



1 jar (6 oz.) powdered creamer 
3 A cup powdered sugar 



Kelli Dills 
Ahoskie 

1 box (8 qt. nonfat dry milk powder 
1 box (2 lb.) chocolate flavored drink 
mix) 



Mix all ingredients thoroughly and store in large airtight container. Use Vz 
cup of the mixture in a cup and finish filling with boiling water. For an extra 
special treat add 2 scopps of vanilla ice cream. 



APPLE JUICE AND CINNAMON HEARTS 



273 



Kelli Dills 
Ahoskie 



For 1 cup apple juice use five cinnamon hearts (or to taste). Heat until 
cinnamon dissolves. Serve hot or cold. 



BEET PICKLE 



Michelle Britton 
Ahoskie 



1 gal. small beets 1 stick cinnamon 

2 cups sugar 1 qt. vinegar 

1 tbls. whole alspice 

Cook beets until tender. Skin. Mix syrup and pour over beets. Simmer 15 
minutes. Pack in hot jars. Cover with syrup. Seal. Process 10 minutes. 
Makes 4 or 5 qts. 



CUCUMBER PICKLE 

Michelle Britton 
Ahoskie 

14 lbs. sliced cucumbers 1 box alum 

6 cups lime boiling water 

1 box salt 10 lb. sugar 

water 1 gal. vinegar 

spices to taste 

Take 14 lbs. sliced cucumbers. Soak 12-14 hours, in 6 cups lime. Wash 
and drain. Soak 4 hours in strong salt water (box). Drain and soak 2 hours in 
clear water. Bring to boil in strong slum (box) water. Drain. Dip in boiling 
water and place in 10 lbs. sugar, 1 gal. vinegar and spices to suit taste. Bring 
to boil and cook 30 minutes. 



SPANISH RICE 

Christine Gardner 
Winton 

1 lb. hamburger 1 chilli-O-mix 

1 medium onion, chopped 1 can tomato sauce 

little celery, chopped 1 can water 

Cook onion and celery in a little oil until tender. Add hamburger and stir. 
Cook til it browns. Pour off excess oil. Add Chilli-0 mix and tomato sauce 
and water. Cook at low heat. Serve over cooked rice. 



274 



SWEET POTATO CASSEROLE 



3 cups mashed potatoes 
1 cup sugar 

Mix and put in casserole. 



1 cup brown sugar Packed 
Va cup butter 



14 cup butter 
1 tsp. vanilla 



Topping 



Malinda Britton 
Ahoskie G.A. 



14 cup flour 
1 cup chopped nuts 



Mix with fork until crumbly and spinkle over potatoes and bake 350 for 30 
minutes. 



LASAGNA 



1 small box Lasagna 
1 16 oz. spagetti sauce 
1 16 oz. tomato sauce 



Deborah Leary 
Ahoskie G.A. 

2 214 lb. ground beef 

1 pkg. mozzarella cheese 

1 med. onion chopped 

1 2 lb. box creamed cottage cheese 



Follow directions on pkg. for cooking lasagna. Brown the ground beef 
and onion. Add salt, pepper, and garlic to taste. Drain. Add sauces and mix 
well. Place layer of cooked Lasagna in loaf pan, then a layer of hamburger 
and sauce mix, layer of cottage cheese, layer of mozzarella cheese 
(shredded). Start another layer of lasagna and continue until all ingredients 
are used up. Top with parmesan cheese. Bake in 350 oven for 25 minutes or 
less. 



BEAN SKILLET 



Phyllis Ricks 
Rich Square 



1 14 cups product 19 cereal 

14 cup chopped onion 

1 teaspoon salt 

14 teaspoon pepper 

1 tablespoon worchestershire sauce 



1 lb. ground beef or hamburger 

1 can (10 % oz.) condensed tomato 

soup 

1 can (1 lb. l.pork and beans 

14 teaspoon chili powder 

14 cup shredded American cheese 

14 cup milk 



Measure Product 19. Crust to % cup. Place in large mixing bowl. Add 
onion, salt, pepper, worchestershire sauce and milk. Mix well. Add ground 
beef. Mix only until combined. Shape into 6 patties. In large trypan, brown 
patties on both sides. Drain off excess fat. Add soup, pork and beans, and 
chili powder. Stir gently to combine. Cover. Simmer over low heat about 30 
minutes or until meat is done, Stirring carefully one or twice. Remove cover 
and sprinkle with cheese. Cook 1 to 2 minutes longer or until cheese melts. 
Serve immediately in soup bowls. Yields 6 servings. 



PEANUTTY PORK CHOPS 



275 



Vickie Landrum 
Rich Square 



1 cup croutons % teaspoon salt 

V2 cup finely chopped salty peanuts 8 loin pork chops, cut 1 % inch thick 

with pocket 

2 tablespoons instant mixed onions 1 teaspoon salt 

2 tablespoons snipped parsley % teaspoon pepper 

1 teaspoon crushed red chili pepper 1 jar (10 pz.) apple jelly 

Y3 cup melted butter 2 tablespoons lemon juice 

1 tablespoon water 

Mix croutons, peanuts, onion, parsley, and chili pepper. Stir together 
butter, water and % teaspoon salt. Pour over croutons and toss gently. 
Season chops with salt and pepper. Stuff pocket with crouton mix. Close 
openings with skewers. Heat jelly and lemon juice to boiling. Place chops on 
grill 4 inches from medium coals. Cook 1 hour or until done, turning every 
15 minutes and basting with jelly sauce last 30 minutes. 



CRAZY CAKE 



Beth Taylor 
Christian Harbor - Harrellsville. 



1/4 cups enriched flour (unsifted) 2 teaspoons vinegar 

1 cup sugar 5 tablesp. salad oil 

3 tablesp. cocoa or melted butter 

1 teaspoon salt 1 teaspoon vanilla 

1 teaspoon baking soda 1 cup cold water 

Preheat oven to 350 F. Sift together flour, sugar, cocoa, salt and baking 
soda into ungreased 8-inch square pan. Make 3 holes in flour-cocoa mixture 
with the back of spoon. Pour the oil into the first hole, the vinegar into the 
second, and the vanilla into the third hole. Pour the water over all and stir 
well with a fork. Bake in preheated 350 degree oven 25 to 30 minutes or 
until cake tester or toothpick comes out clean when inserted into middle of 
cake. Cool on wire rack. Frost with "SMOOTHY" Cocoa Frosting, your 
favorite prepared frosting or mix or serve without frosting. 



"SMOOTHY" COCOA FROSTING 

Beth Taylor 
Christian Harbor - Harrellsville 

3 tablespoons butter 1% cups confectioners sugar 

2 tablespoons cocoa 1 V2 tablesp. milk 

V2 teasp. vanilla 

Melt butter in small sauce pan over low heat. Remove from heat. Add 
cocoa to melted butter and stir until smooth. Stir in confectioners sugar. 
Blend in milk. If frosting is too thin, add a little more confectioners sugar. If 
too thick, add a little more milk. Stir in vanilla. 



276 

(CHOCOLATE) SUGAR COOKIES 

Stella & Gladys 

v i cup shortening 2 cups sifted all purpose flour 

% cup sugar V2 tsp. salt 

2 eggs 1 V2 tsp. baking soda 

1 tsp. vanilla 2 squares unsweetened choco. 

Add sugar to shortening while working with a spoon. Mix in the eggs and 
vanilla and chocolate. Add the sifted dry ingredients. Chill the dough at 
least 2 hours or overnight. Then roll out to Va inch thick on lightly floured 
surface cut into desired shapes. Place on oiled cookie sheet and sprinkle 
with sugar. Bake in 375 oven for 8-10 minutes. 

BOILED (OATMEAL) COOKIES 

Stella & Gladys 

2 cups sugar 2 Vi cups minute oatmeal or oats 

'/? cup milk 1 tsp. vanilla 

4 tbs. cocoa 1 stick butter 

Boil sugar, milk, cocoa and butter for three minutes. Add oatmeal and 
vanilla to the boiled mixture and drop by spoonfuls on waxed paper. Yield 2 
to 3 dozens. 



PEANUT BUTTER CRUNCH 

Stella & Gladys 

1 cup white sugar 1 cup crunchy peanut butter 

1 cup white corn cyrup 1 cup corn flakes 

Bring sugar and syrup to a rolling boil. Blend in peanut butter. Mix in corn 
flakes. Shape into balls on wax paper. Yield 100 balls. 



Icreech Col. 641.5 W872 c.2